Irish Hollow Spiced Pumpkin Bisque

Of any recipe, this one truly deserves to have "Irish Hollow" in the name! It is and has been a an Autumn institution for almost 20 years! Though we have, in an effort to be fresh and creative, attempted to replace it throughout the years..... it has tr

4 tablespoons butter
        1 1/2 cups chopped onions
        4 cloves garlic crushed
1 1/2 teaspoons curry powder
       1/2 teaspoon salt
        1/2 teaspoon ground coriander
        1 teaspoon cayenne
        3 cups chicken broth
        1 3/4 cups pumpkin (roasted and milled, or canned)
        1 cup half and half
Creme Fraiche (Recipe follows)
Chopped fresh parsley, chives or dill (For garnish)

Melt Butter in Dutch Oven.  Sauté onions and garlic until tender and translucent.  Add curry powder, salt, coriander and cayenne and cook and additional 5 minutes, stirring constantly.  Pour in Chicken broth and ook uncovered at a low boil for 25 minutes.  Reduce heat to simmer. Stir in pumpkin and half & half.  Cook 10 minutes longer (Do not boil).  Puree in several batches in a blender.  Pour into warm bowls and serve hot. Garnish with Creme Fraiche and fresh herbs.

Creme Fraiche

1 cup heavy cream
2 tablespoons buttermilk

Put cream and buttermilk into a jar, cover and shake. Allow to sit out at room temperature for 24 hours. Keep in fridge up to 3 weeks.

Recipe Summary:
Yield: 18 Servings
Prep Time: 25 Minutes
Cook Time: 35 Minutes

Other recipes by The Inn at Irish Hollow:
Corn Crab Cakes

Recipe Provided By:
The Inn at Irish Hollow
Galena, IL

Galena Bed and Breakfast Inns