Castle Marne Inn

Denver, Colorado

Specialty Recipe

Pumpkin Bisque

This is a wonderful addition to fall menus. This soup is lighter than most bisques, as it doesn't have heavy cream as an ingredient.

Ingredients

2 Tablespoons butter

1 large onion, diced

1-1/2 pounds pumpkin, diced, or 3 cups pumpkin puree, homemade or canned

6 cups chicken stock

3 Tablespoons all-purpose flour

1/2 teaspoon salt

1/4 cup parsley, chopped

Calendula or Marigold petals as garnish

Melt butter in a large saucepan. Add diced onions and saute until golden. Add pumpkin and chicken stock. Cook over medium heat for 10 minutes. Take out 1 cup of pumpkin mixture and add flour. Whisk until all the lumps are gone. Add flour mixture to soup and whisk to prevent lumping. Cook 5 minutes, whisking occasionally, to cook flour. Adjust seasonings to taste and add parsley. Garnish the bowls with some Calendula or marigold petals and fresh parsley. Serve with croutons.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)