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Spicy Pumpkin Bisque Recipe

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This recipe for Spicy Pumpkin Bisque, by , is from The Milllie Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon cayenne (or more) (I only put in ½ teaspoon)
16 oz can pumpkin puree (not sweetened pumpkin pie filling)
4 cups chicken stock
½ teaspoon black pepper
1/4 teaspoon ground allspice
1/4 cup dry sherry (I used dry vermouth) Don’t ask why I had that in the house. :)
1 cup half-and-half

Directions:
Directions:
In a soup-pot over medium-high heat, saute onion and garlic in the butter until soft. Add remaining ingredients (except half-and-half) and bring to a boil. Immediately reduce heat and simmer for 30 minutes. For a smoother bisque, puree soup in a blender or food processor. Do in batches, only filling the container half full each time. At this point you can continue, or you can make and refrigerate for up to two days, or freeze for about a month. When you are ready to serve, return to a simmer. Add half-and-half and heat until warmed through.

Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Absolutely delicious. It is spicy and just perfect for a fall dinner party. This recipe was first served by Carolyn McAvoy, Millie's daughter-in-law in St. Louis.

 

 

 

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