Pumpkin-squash bisque - country living holida
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Pumpkin-squash bisque - country living holida
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Last updated 6/12/2012 1:19:22 AM. Recipe ID 50665. Report a problem with this recipe.
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      Title: Pumpkin-squash bisque - country living holida
 Categories: Holidays, Soups
      Yield: 8 Servings
 
      8 sm Sugar pumpkins or small
           -Golden Debut squashes
      2    13 3/4 or 14 1/2 oz cans
           -chicken broth, all surface
           -fat removed
      1 c  Sliced fresh or frozen
           -cauliflower
      1 md Onion, chopped
      2 c  Milk
    1/3 c  Unsifted all-purposeflour
    1/2 ts Salt
    1/8 ts Ground white pepper
    1/4 c  Half-and-half
      4 c  Mashed cooked sugar pumpkin
           -or winter squash (use any
           -dry textured, orange
           -fleshed winter squash such
           -as butternut, Golden Debut,
           -or Hubbard)
 
  1. If using pumpkins for serving bowls, heat oven to 350'F. Rinse
  pumpkins; pat dry. Cut a wide circle around the stem of each pumpkin
  making a lid. Remove lid and with spoon, scrape out seeds and stringy
  portion from pumpkins. Place pumpkins and their lids in large shallow
  roasting or baking pan. Cover pan with aluminum foil.
  
  2. Bake pumpkins 30 to 50 minutes or just until flesh is fork-tender.
  Test lids for doneness after 30 minutes; if tender, remove and set
  aside. (Do not overbake or the pumpkins will collapse.) To microwave,
  place 3 or 4 pumpkins with their lids inserted on top in microwave
  ovens. Cook 15 to 20 minutes, rotating them every 5 minutes, or until
  tender. Repeat until all of the pumpkins have been microwaved.
  
  3. In 4-quart saucepan, heat broth and cauliflower to boiling over
  high heat. Reduce heat to low; cover and simmer fresh cauliflower
  until tender-about 10 minutes. If using frozen cauliflower, cook
  about 5 minutes. With slotted spoon, remove cauliflower to blender or
  food processor, leaving broth in saucepan.
  
  4. Add onion to broth remaining in saucepan; cover and heat to
  boiling. Cook until tender-about 5 minutes. Meanwhile, in cup,
  combine 1/2 C milk, the flour, salt, and pepper until smooth. Stir
  flour mixture into onion and broth. Cook mixture, or sauce, stirring
  constantly, until it thickens and boils. Remove from heat.
  
  5. In blender, puree cauliflower with 1/2 C sauce and the
  half-and-half Pour cauliflower soup into small saucepan and keep warm
  over very low heat.
  
  6. In same blender (no need to wash), blend remaining sauce until
  smooth; return to saucepan; set aside. Add half the mashed pumpkin
  and 3/4 C milk to blender; blend until smooth; pour into saucepan
  with sauce. Repeat to puree remaining mashed pumpkin with remaining
  milk. Heat pumpkin mixture, or bisque, over low heat just until hot,
  stirring constantly. (Do not allow to boil.)
  
  7. To serve, ladle pumpkin bisque into baked pumpkin "bowls" or
  serving bowls and place on serving plates. Drizzle cauliflower soup
  on top of each serving.
  
  Country Living Holidays/92  Scanned & fixed by Di Pahl & 
 




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Recipe ID 50665 (Apr 03, 2005)

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