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Pumpkin Bisque with Hint of Curry

1/2 cup butter
2 medium-size onions, chopped
5 potatoes, peeled and cubed
1 large pumpkin, peeled and cubed
10 cups chicken stock
4 cups whipping cream
1 teaspoon curry powder

In a pan, melt butter over medium heat, add onions and cook, stirring occasionally until soft. Add potatoes and pumpkin, cook until they begin to soften. Pour in stock and curry, bring to a boil, cover and simmer until squash mashes easily. Whirl pumpkin mixture, a portion at a time, in a food processor or blender until smooth. Add whipping cream, heat until steaming. Season to taste with salt and white pepper. 

Serve with a glass of Wildhurst Chardonnay Lake County Reserve and enjoy. 

 From Chef Israel Gonzales, Rob Roy Golf Club, Cobb

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