Creamy Pumpkin Bisque (Kopie)

Creamy Pumpkin Bisque
1 stalk celery, halved
1 carrot, quartered
1 yellow onion, quartered
2 bay leaves
1/2 tsp pepper flakes (adjust for level of heat)
1 cinnamon stick or 1/2 tsp ground cinnamon
4 C pumpkin puree (2 cans)
4 C chicken or vegetable broth (2 cans)
1 C heavy cream (or half and half)
Add celery, carrot, onion, bay leaves, and cinnamon stick to a large saucepan set to medium-high heat. Sautee until fragrant, roughly 5 minutes. Add pumpkin, broth, and pepper flakes. Bring to a boil, then reduce heat to a simmer for 30 minutes. Turn off heat and remove vegetables, cinnamon stick, and bay leaves. Incorporate cream. Allow to cool slightly before serving. So good with thick sliced bread or rolls!
Serves 4.
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