This bisque or soup is velvety and has a hint of orange.
- 4 cups pumpkin (1 medium sugar or pie pumpkin) roasted (cooled)
- ½ cup fresh squeezed orange juice
- 4 cups chicken stock
- 1 cup heavy cream
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
In a food processor or heavy blender, puree roasted pumpkin until smooth. Add one-cup chicken stock and puree a few more seconds - pour bisque into saucepan. Add rest of chicken broth, 1 cup cream, ½ cup fresh squeezed orange juice and all of the spices. Gently stir and reheat on low until warmed through.
The CUTCO Ice Cream Scoop is perfect for cleaning pumpkins.
To serve, spoon about 1 to 2 tablespoons of goat cheese crèma (see recipe) over the soup. Using a toothpick pull “streamers” of cream through soup to create a star burst.
Contributed by: The State Street Kitchen