by Marilyn Byer, guest speaker
Serves: 6-8 people. Preparation time: 1 hour.
- 1 Large Can (30 oz.) of Pumpkin Pie Filling
- 4 Small Cans of Pumpkin (60 oz. total)
- 2 C. Chicken Broth (or Vegetarian Style)
- ¼ C. Maple Syrup
- 1 C. Half & Half
- 1 Medium Size Fresh Pumpkin (optional)
Mix the first 4 ingredients in a large saucepan. Bring to a boil, then reduce the heat and simmer for 30 minutes.
Cut open and clean out the fresh Pumpkin to act as your soup tureen. Make sure the opening in the top can accommodate a ladle.
Remove the soup from the heat and mix in the Half & Half. Pour the Bisque into the Pumpkin Tureen.
You may garnish with bits of Cinnamon Graham Crackers, Tiny Marshmallows, Toasted Pumpkin Seeds or simply grate fresh Nutmeg on it.
If you're ambitious, serve the Bisque in 6 tiny fresh Pumpkin Bowls. You can decorate each serving with a Sour Cream Spider Web. Use the lids to keep the soup warm and the Spider Web a surprise.
"Bisque" - A smooth, creamy, highly seasoned soup, usually of French origin. The most common are Seafood Bisques but puréed fruit, mushrooms and other vegetables, like pumpkin and squash make hearty winter soups. The word, "Bisque" is derived from the Bay of Biscay in western France. Popcorn Bisque is a well known novelty.
