PUMPKIN BISQUE

"Buy a variety of pumpkin meant for cooking when you make this bisque. Pumpkins meant just for carving are very fibrous and will not make a good soup. For added richness, garnish each portion of the bisque with a dollop of unsweetened whipped cream. For a playful presentation, serve the bisque in hollowed out mini pumpkins."

2 tablespoons unsalted butter
2 garlic cloves, chopped (about 1 teaspoon)
1 celery stalk, diced (about 1/2 cup)
1 small onion, diced (about 1 cup)
1 leek, white part only, diced (about 1 cup)
1 pound pumpkin flesh, diced (about 3-1/2 cups)
2 quarts chicken broth
2 tablespoons white wine
1/2 teaspoon grated ginger
Salt, to taste
1/2 teaspoon ground nutmeg, optional

Heat the butter in a soup pot over medium heat. Add the garlic, celery, onion, and leek. Cook, stirring occasionally, until the onion is translucent, 7-10 minutes.

Add the pumpkin and broth. Bring to a simmer and cook until the vegetables are tender, about 30 minutes.

Meanwhile, heat the wine in a small saucepan to a simmer. Immediately remove from the heat, add the ginger, and cover. Steep, 10 minutes, then strain the wine and discard the ginger.

Strain the solids from the soup, reserving the liquid. Puree the solids, adding enough of the reserved liquid to achieve a slightly thick consistency.

Add the wine to the soup and season with salt and nutmeg, if using.

Serve in heated bowls.

Makes 6 to 8 servings
Adapted from source: Book of Soups by The Culinary Institute of America