Spicy Pumpkin Bisque

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Spicy Pumpkin Bisque



Recipe By Dave DeWitt & Nancy Gerlach, "The Whole Chili Pepper Book"

Serving Size : 4



1 large onion -- chopped

2 cloves garlic -- chopped

1 tablespoon butter

1 16-oz. can pumpkin puree

4 cups chicken stock

1-1/2 teaspoons dried, ground small red chilies

1/2 teaspoon pepper

1/4 teaspoon ground allspice

1/2 teaspoon sugar

1/4 cup dry sherry

1 cup Half-and-half

grated nutmeg -- for garnish



Saute the onion and garlic in the butter until they are soft and

transparent. Add the pumpkin, stock, chilies, pepper, allspice,

sugar, and sherry. Bring to a boil, then reduce the heat and

cover. Simmer 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 through. Garnish with nutmeg and

serve.



(From Nancy’s Kitchen)