Seasonal Recipes

Pumpkin Bisque (Soup)

1 Tablespoon vegetable oil
1 Granny Smith apple, peeled, cored & chopped
1 leek, white part only, finely chopped
3 cups vegetable broth
1 cup white wine
1 sweet potato, peeled, halved lengthwise and cut in ½ inch slices
2 cups of fresh cooked puréed pumpkin (without the skin)
¼ teaspoons. dried thyme leaves
salt & pepper to taste
4 teaspoons minced chives, for garnish

In a large heavy saucepan, heat the oil over medium-high heat. Sauté the leek and chopped apple until the leek softens, about 4 minutes.

Add the vegetable broth, sweet potatoes, puréed pumpkin and thyme leaves. Bring the soup to a boil, reduce heat immediately and simmer until the sweet potatoes and apples are soft when pierced with a knife, 20 to 25 minutes.

Take hot soup in small portions and blend in a blender or food processor and purée. Then pour the soup into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

Pumpkin Bread

Ingredients

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup (1 dL) chopped walnuts

Method

1.Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.
2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf.