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Autumn is in the air, the leaves are turning color and plans are underway for a trip to the pumpkin patch! But you don’t have to toil in the kitchen for hours to create this soup. Here’s an easy way to enjoy this popular seasonal dish!
Spicy Pumpkin Bisque
by Dolce Vita Baskets
1 - 29oz can of Pureed Pumpkin, unseasoned
8 cups chicken stock
3 cups chopped celery
4 cups chopped green onion
1 teaspoon chopped fresh sage
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons butter
½ teaspoon cayenne pepper
Salt to taste
In a large saucepan heat olive oil and butter, add celery with a pinch of salt. Allow celery to soften slightly, then, add the green onion and sauté for about 10 minutes on low heat.
Add the canned pumpkin, stir well and allow to simmer, adding ½ the chicken stock slowly. As the pumpkin mixture thickens add the remainder of the stock, sage and cayenne pepper and salt to taste.
Allow cooking for additional 20 minutes and begin to add the heavy cream gradually, stirring each time. Add the remainder of the cream to reach the desired consistency.
Enjoy with crostini or your favorite breads!
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