Rebekah's Insights

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I have been developing this recipe since summer time--yes, we still eat hot soup in the summer here, since it really feels much the same as Spring. :) Anyway, it quickly became Aine's favorite, not only at the dinner table, but also as the recipe of choice in her own play kitchen. (Scarcely a day goes by that I will not hear her announce to Liam that she is serving up "Punkin Soup." And as a good brother does, he comes running with his best "make-believe" appetite! ;) When she again requested it this past weekend, I decided to jot down the recipe in its more final stage and share it here with those of you who enjoy something autumnal and very easy:

Pumpkin Bisque

15 ounces pumpkin puree
3 Cups chicken broth (or water and 3-1/2 teaspoons of chicken bouillon)
1/2 teaspoon salt (delete if using bouillon)
1/4 teaspoon white pepper
1/2 teaspoon ground celery seed
2 teaspoons dried minced onion
1 tablespoon butter
1 Cup whole milk

Stir together pumpkin puree, broth, salt, white pepper, celery seed, minced onion in a medium saucepan over medium heat. Bring to a boil then simmer for five to ten minutes, depending upon how thick you prefer your bisque. Turn off heat; add butter and milk and stir to heat through. Serve with sandwiches, cheesy garlic bread, crusty bread, or crackers. I also like to sprinkle a little parsley and parmesan cheese on top before serving.

As a side note, you could definitely use fresh chunks of pumpkin or other squash, fresh celery and fresh onion in this recipe, but it would necessitate using a blender to puree the bits and this recipe was designed to be a quick version. :) (The only bits are the tiny minced onion, which we don't mind.)

Enjoy your Autumn!