Trummer's on Main: Pumpkin Bisque Recipe
Executive Chef Austin Fausett
Makes six servings.
Ingredients:
- 1/2 pumpkin, Blue Hubbard
- 1/2 ginger
- 1/2 stalk celery
- 2 shallots
- 1 garlic clove
- 1/2 tsp turmeric
- 2 sticks of butter
- 1 quart vegetable stock
- 1/2 cups cream
- salt and sugar to taste
Directions:
1. Brown butter in large rondeau (a wide, round shallow pot).
2. Add carrots and allow to cook down in butter.
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3. Add ginger and sweat until fragrant. Add shallots and sweat.
Add garlic and turmeric. Cook for 3-5 minutes.
4. Add stock, and simmer until carrots are very tender. Add cream and simmer for five minutes.
5. Blend together in blender until smooth.
6. Serve in hollowed-out mini pumpkins (in this case, hollowed-out heirloom Blue Hubbard).
7. Garnish with Syrian pumpkin seed oil and chives.
