Recipe - Pumpkin-Squash Bisque

8 small Sugar pumpkins or small
Golden Debut squashes
2 13 Three fourths or 14 One half ounce cans
chicken broth, all surface
fat removed
1 cup Sliced fresh or frozen
cauliflower
1 md Onion, chopped
2 cup Milk
1/3 cup Unsifted allpurposeflour
One half teaspoon Salt
1/8 teaspoon Ground white pepper
One fourth cup Halfandhalf
4 cup Mashed cooked sugar pumpkin
or winter squash (use any
dry textured, orange
fleshed winter squash such
as butternut, Golden Debut,
or Hubbard)

1. If using pumpkins for serving bowls, heat oven to 350'F. Rinse pumpkins;
pat dry. Cut a wide circle around the stem of each pumpkin making a lid.
Remove lid and with spoon, scrape out seeds and stringy portion from
pumpkins. Place pumpkins and their lids in large shallow roasting or baking
pan. Cover pan with aluminum foil.

2. Bake pumpkins 30 to 50 minutes or just until flesh is forktender. Test
lids for doneness after 30 minutes; if tender, remove and set aside. (Do
not overbake or the pumpkins will collapse.) To microwave, place 3 or 4
pumpkins with their lids inserted on top in microwave ovens. Cook 15 to 20
minutes, rotating them every 5 minutes, or until tender. Repeat until all
of the pumpkins have been microwaved.

3. In 4quart saucepan, heat broth and cauliflower to boiling over high
heat. Reduce heat to low; cover and simmer fresh cauliflower until
tenderabout 10 minutes. If using frozen cauliflower, cook about 5 minutes.
With slotted spoon, remove cauliflower to blender or food processor,
leaving broth in saucepan.

4. Add onion to broth remaining in saucepan; cover and heat to boiling.
Cook until tenderabout 5 minutes. Meanwhile, in cup, combine One half C milk,
the flour, salt, and pepper until smooth. Stir flour mixture into onion and
broth. Cook mixture, or sauce, stirring constantly, until it thickens and
boils. Remove from heat.

5. In blender, puree cauliflower with One half C sauce and the halfandhalf
Pour cauliflower soup into small saucepan and keep warm over very low heat.

6. In same blender (no need to wash), blend remaining sauce until smooth;
return to saucepan; set aside. Add half the mashed pumpkin and Three fourths C milk
to blender; blend until smooth; pour into saucepan with sauce. Repeat to
puree remaining mashed pumpkin with remaining milk. Heat pumpkin mixture,
or bisque, over low heat just until hot, stirring constantly. (Do not allow
to boil.)

7. To serve, ladle pumpkin bisque into baked pumpkin "bowls" or serving
bowls and place on serving plates. Drizzle cauliflower soup on top of each
serving.

Country Living Holidays/92 Scanned & fixed by Di Pahl & gg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini