The Carriage Inn
Bed and Breakfast

Charles Town, West Virginia

Specialty Recipe

Pumpkin Bisque

Ingredients:

1 medium onion, chopped

1/2 teaspoon celery seed

2 Tablespoons butter

2 cups mashed pumpkin

2 cups water

1 pint non-dairy creamer

4 teaspoons chicken bouillon granules

1 Tablespoon lemon juice

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon, ground

1/4 teaspoon cloves, ground

1/4 teaspoon pepper, ground

1/8 teaspoon mace, ground

Saute onion and celery seed in hot butter until tender but not brown. Stir in remaining ingredients. Cook, stirring occasionally, until soup just comes to the boiling point (do not allow to boil); reduce heat and simmer 10 minutes. Ladle into soup bowls and garnish with unflavored popcorn. Note: Two cans (1 pound each) pumpkin may be substituted for fresh, cooked pumpkin.

Yields: About 8 cups

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