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Spiced Pumpkin Bisque

'Christmas Day Brunch' Recipes by Chef Michelle Bernstein

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3 tablespoons olive oil
2 tablespoons butter
5 cups peeled pumpkin squash, butternut or acorn
1 cup yellow onion, minced
2 garlic cloves, smashed
1 teaspoon cardamom
1 teaspoon ground ginger
½ teaspoon cinnamon
pinch cayenne
1 tablespoon sherry vinegar
1 tablespoon maple syrup
salt
8 cups veggie or chicken stock

Heat the olive oil and butter in a large sauté pan.  Cook the squash and onions until soft; add garlic and spices cooking for 1 minute.  Add all other ingredients and puree until smooth.  Serve with crème fraiche and toasted pepitas.