Laura Stebbins
Halloween is almost here...And that means costumes, candy and of course parties! So tonight we head to Salem's haunted Hawthorne Hotel to make pumpkin apple bisque that's perfect for any Halloween party! It's in "The Dish."
INGREDIENTS
2 Tbl. Butter
1 cup onions, diced
2 cloves garlic, minced
4 cups chicken broth, fresh stock or from bouillon
1 sugar pumpkin or 3 cups canned pumpkin
3 apples, peeled, cored and diced or 1 can applesauce
1 tsp. ground cinnamon
½ tsp. coriander
½ tsp. allspice
2 tsp. cumin
1 dried or 1 tsp. canned chipotle pepper, ground or chopped
2 cups apple cider
1 ½ cup heavy cream
Salt and pepper
METHOD:
Melt butter in a heavy soup pot. Add the onions and sauté until they are golden brown and caramelized. Add the garlic and spices, sauté a little more. As the onions are cooking roast the pumpkin in the oven for about 1 hour at 350 degrees or until soft to the touch with a knife. This can be done ahead. Scrape out interior pumpkin flesh and add it to the sautéed onions and garlic. Discard the peels and seeds. Add the stock, the apples and chipotle. Simmer ingredients for 15 min., add the apple cider and puree the soup. Bring to a simmer for 5 min., add the cream, adjust with salt and pepper and bring back to a simmer. Top the bisque with cinnamon mascarpone and toasted pepitas (Mexican pumpkin seeds) for each serving.
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