* Exported from MasterCook *
PUMPKIN-SQUASH BISQUE - COUNTRY LIVING HOLIDA
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : .Clhl Holidays
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 sm Sugar pumpkins or small
2 13 3/4 or 14 1/2 oz cans
-fat removed
-cauliflower
2 c Milk
1/2 ts Salt
1/4 c Half-and-half
-or winter squash (use any
-fleshed winter squash such
-or Hubbard)
-Golden Debut squashes
-chicken broth, all surface
1 c Sliced fresh or frozen
1 md Onion, chopped
1/3 c Unsifted all-purposeflour
1/8 ts Ground white pepper
4 c Mashed cooked sugar pumpkin
-dry textured, orange
-as butternut, Golden Debut,
1. If using pumpkins for serving bowls, heat oven to
350'F. Rinse pumpkins; pat dry. Cut a wide circle
around the stem of each pumpkin making a lid. Remove
lid and with spoon, scrape out seeds and stringy
portion from pumpkins. Place pumpkins and their lids
in large shallow roasting or baking pan. Cover pan
with aluminum foil.
2. Bake pumpkins 30 to 50 minutes or just until flesh
is fork-tender. Test lids for doneness after 30
minutes; if tender, remove and set aside. (Do not
overbake or the pumpkins will collapse.) To microwave,
place 3 or 4 pumpkins with their lids inserted on top
in microwave ovens. Cook 15 to 20 minutes, rotating
them every 5 minutes, or until tender. Repeat until
all of the pumpkins have been microwaved.
3. In 4-quart saucepan, heat broth and cauliflower to
boiling over high heat. Reduce heat to low; cover and
simmer fresh cauliflower until tender-about 10
minutes. If using frozen cauliflower, cook about 5
minutes. With slotted spoon, remove cauliflower to
blender or food processor, leaving broth in saucepan.
4. Add onion to broth remaining in saucepan; cover and
heat to boiling. Cook until tender-about 5 minutes.
Meanwhile, in cup, combine 1/2 C milk, the flour,
salt, and pepper until smooth. Stir flour mixture into
onion and broth. Cook mixture, or sauce, stirring
constantly, until it thickens and boils. Remove from
heat.
5. In blender, puree cauliflower with 1/2 C sauce and
the half-and-half Pour cauliflower soup into small
saucepan and keep warm over very low heat.
6. In same blender (no need to wash), blend remaining
sauce until smooth; return to saucepan; set aside. Add
half the mashed pumpkin and 3/4 C milk to blender;
blend until smooth; pour into saucepan with sauce.
Repeat to puree remaining mashed pumpkin with
remaining milk. Heat pumpkin mixture, or bisque, over
low heat just until hot, stirring constantly. (Do not
allow to boil.)
=============== Reply 43 of Note 1 =================
Board: FOOD BB
Topic: FOOD SOFTWARE
Subject: Z-MM-HOLIDAYS #10
To: MMLX65A JAMES KILGORE Date: 11/15
From: MMLX65A JAMES KILGORE Time: 3:16 PM
MM: ROAST GOOSE W/ WILD RICE, HAZELNUTS & APPLE
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