Pumpkin bisqueUser Submitted Recipe
One pumpkin, peeled and chopped in pieces
4-6 cups chicken stock
Two chopped leeks (white portion only)
Toasted pumpkin seeds
2T olive oil
2 T fresh chives chopped
Salt and pepper to taste
In a dutch oven or stock pot add oil and saute chopped leeks. Careful to not burn. Add stock and bring to a simmer. Add pumpkin and simmer until soft. Use a blender or immersion blender and puree until smooth. Strain to smooth texture if desired. Add cream to desired consistency and seasonings. Top with toasted pumpkin seeds and chives.
Servingsno serving information available
no nutrition information available
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