Recipe

Pumpkin Bisque in a Carnival Squash

Chef Peter
• Top of the Square Catering's Executive Chef
Oct 14, 2016

Yield: 

4 Servings

Ingredients:

  • 1/2 pound pumpkin puree
  • 1/2 pound fresh pumpkin, diced and roasted
  • 1 onion, diced
  • 1 cinnamon stick
  • 4 cups vegetable stock
  • Salt and pepper to taste
  • 1 quart heavy cream
  • 4 small carnival squashes, tops off, guted and roasted

Garnish with Cinnamon Crème Fraiche

  • 4 tablespoons crème fraiche
  • 1 tablespoon cinnamon

Method: 

  1. Sweat all vegetables add vegetable stock and cinnamon stick. Season.
  2. Bring to boil then reduce to a simmer for 45 minutes.
  3. Puree soup, adjust consistency with heavy cream. Season with salt and pepper.
  4. Strain through a chinois.
Chef Peter
• Top of the Square Catering's Executive Chef
Oct 14, 2016
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