[Spirit Dancer]

[QUOTE=Kobi;230218][FONT="Comic Sans MS"][SIZE="2"][COLOR="Navy"][CENTER]Does anyone have a recipe for pumpkin soup or maybe bisque? Something you tried and liked?

Was only one place here that made an excellent one but it closed.



Chiles and allspice give a punch of flavor to this creamy pumpkin soup. This soup gets a jump-start from canned pumpkin, but feel free to use freshly-cooked and pureed pumpkin. Cooked and pureed butternut or Hubbard squash may be substituted for the pumpkin. You may also cut back on the chiles to suit your tastes, but do use some. It makes a difference.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutesIngredients:
•1-1/2 teaspoons dried ground small red chiles such as Piquins
•1 large onion, chopped
•2 cloves garlic, chopped
•1 Tablespoon butter or margarine
•1 16 ounce can pumpkin puree
•4 cups chicken stock
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon ground allspice
•1/2 teaspoon sugar
•1 cup half-and-half or light cream
•1/4 cup dry sherry
•Grated nutmeg
Preparation:
Saute the onion and garlic in the butter until they are soft and transparent.

Add the pumpkin, stock, chile pepper, ground pepper, allspice, sugar, and sherry. Bring to a boil and cover. Simmer the soup for 30 minutes. Place the mixture in a blender and puree until smooth.

Return the soup to the pot, add the half-and-half, and simmer until heated. Garnish with the nutmeg and serve.

This soup can be served either hot or cold