Recipe - Pumpkin-Apple Bisque In Jack-Olantern Bowls

8 small Pumpkins (about 1 pound
each)
1/3 cup Unsalted butter
2 tablespoon Unsalted butter
1 small Onion; One fourth inch dice
One fourth cup Allpurpose flour
6 cup Milk or halfandhalf;
heated
1 Bay leaf
1 cn (29 oz) of pumpkin puree
Salt
Freshly ground pepper
1 Apple; peeled, 1/8 inch dice
1 teaspoon Fresh thyme
1 pn Freshly grated or ground
nutmeg
One fourth cup Dry sherry (optional)
1 cup Heavy cream; whipped

Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out
part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or
stockpot, melt 1/3 cup butter over medium heat and sauté onion until
translucent, about 3 minutes.

Add the flour and stir to form a paste. Cook and stir over low heat for 2
minutes. Gradually whisk the warm milk or halfandhalf into flour mixture.
Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the
pumpkin puree and simmer an additional 15 minutes over low heat.

Strain through doubled cheesecloth or pass through a food mill. Season with
salt and pepper to taste. In a medium saucepan, melt the remaining 2
tablespoons butter and sauté the apple for 2 minutes.

Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple
is tender by not mushy.

Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if
using, to the hot soup and pour into the pumpkin bowls on top of the
apples.

Top with a dollop of whipped cream and serve.

Recipe by: Cooking Secrets of the CIA from Las Vegas Review Journal

Posted to recipeludigest Volume 01 Number 178 by "Lynn Ratcliffe"
mcgrew@ntr.net on Oct 29, 1997