RECIPES
This is the soup we served at our Barrel Tasting weekend. Janet says that she only cooks this for over 100 people so this might be off a little bit. Please call her with any questions at 530-409-0159.
PUMPKIN BISQUE (serves 8-12)
1 small yellow onion
1 small leek (white part only)
Fresh ginger (size of a quarter)
Process all of this in a food processor until fine then sauté in
2 tablespoons olive oil & 2 tablespoons butter
Saute all above ingredients in a large pot until golden brown.
Add two large cans of Pumpkin or 2 .5 - 3 lbs fresh baked pumpkin
4 cups Chicken Stock
½ teaspoon each Cayenne, Nutmeg & White Pepper
1 teaspoon Curry Powder
Salt to taste
Cook slow either on stove or in a crock pot for 3-4 hours.
Adjust seasonings to taste.
Add 1-2 cups heavy cream simmer slowly for 30-60 minutes