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
About Us

Top of the Square Catering is the best caterer in the world and we work in NYC for the best clients you can find.

Featured Posts
  1. Crisp Skinned Black Bass Recipe | Top of the Square Catering
    Crisp Skinned Black Bass
  2. Top of the Square Catering | NYU
    How-To-Plan Your Event
  3. Cream of Sunchoke Soup Recipe
    Cream of Sunchoke Soup with Melted Shallots, Chanterelles, and Brown Butter
  4. Apple Crisp Recipe
    Peter’s Apple Crisp
  5. Roasted Beet and Dried Cherry Salad Recipe
    Roasted Beet and Dried Cherry Salad
Top of the Square
© 2018 Top of the Square