Friday, January 16, 2009
Bisquing the night away
The first order of business once I got back from break was what to do with the pumpkin I bought in December. Pumpkins last a long time, but they take a long time to prepare for cooking purposes.
Eventually, yesterday and today, I got around to making a bisque.
Roasted Pumpkin Bisque with Bacon
1 3-4 lb pumpkin
1/3 cup half-and-half
1 1/2 tsp Better than Boullion Chicken Base
1 tsp salt
1/4 tsp pepper
2 strips bacon
2 quart pot
frying pan or baconator of your choice
Spoons for scooping pumpkin pulp
Baking sheet (2)
oven and stovetop
Halve pumpkin and remove seeds. Preheat oven to 350. Scoop out pulp and seeds from pumpkin. Place halves on a foil-lined baking sheet, sprinkle with salt and place in oven for 1 1/2 hours or until fork tender. Remove seeds from pulp and roast with some salt and cinnamon on a baking sheet for about 30 minutes while the pumpkin cooks.
Allow pumpkin to cool, then scoop out flesh. Process flesh with a little water and your handy-dandy immersion blender. Add to pot with enough water to form a thick soup (e.g. thinner than mashed potatoes, thicker than broth). Add 1 1/2 tsp chicken base and stir generously.
Cook bacon while pumpkin reheats. (I think you can figure this out.) Crumble when cooked.
A few minutes before serving, add 1/3 cup half and half and allow to heat gently. Spoon into bowls and top with bacon.
Mmm! Sweet and savory. Serve with buttery rolls.