Gingered Pumpkin Bisque

	Steve Mellon, Post-Gazette Gingered Pumpkin Bisque Click photo for larger image.

• 2 tablespoons unsalted butter
  
• 1 small onion, diced
  
• 1 stalk celery, diced
  
• 1 leek, white part only, diced
  
• 2 cloves garlic, minced
  
• 8 cups chicken broth
  
• 3 1/2 cups cooking pumpkin, diced (small pumpkins should be used instead of large carving pumpkins, which have tough, fibrous flesh)
  
• 2 tablespoons white wine
  
• 1/2 teaspoon fresh ginger root, peeled and grated
  
• 1/2 cup heavy whipping cream
  
• White pepper, to taste
  
• 1/2 teaspoon ground nutmeg, optional

Melt butter in medium soup pot over medium heat. Saute onion, celery and leek until onion is translucent, about 5 minutes, then add garlic and cook for another minute. Add broth and pumpkin and cook until pumpkin is tender, about 30 minutes. Meanwhile, warm wine in a small saucepan and add ginger. Let steep 10 minutes, then drain to remove ginger (or leave in for a stronger ginger flavor in the soup) and reserve wine.

Using hand mixer, blend whipping cream at high speed until soft peaks form, about 3 minutes. Set aside.

When pumpkin is tender, strain and reserve liquid. Puree solids in a food mill or processor or blend in a blender until smooth. Add reserved liquid until soup has desired consistency. Ladle into warm bowls, add dollop of the unsweetened whipping cream and dash of nutmeg and serve.

Serves 4.

Culinary Institute of America's "Book of Soups"