Courtesy of Garden bistro Executive Chef John Grizzaffi

Pumpkin Bisque 
with candied pecans and sage brown butter

1/2 lb. ground chicken
1 lb. Pecans
1/2 c. maple syrup
1/2 c. granulated sugar

Combine all three ingredients in a mixing bowl until pecans are evenly coated. Place on sheet tray and cook for 9 minutes at 350.

Sage brown butter
1 lb. butter
1/2 c. chopped sage 

Combine ingredients into sauté pan and cook for 15 minutes at medium temp.

Pumpkin Bisque
6 lbs. pumpkin puree
1 c. celery
1 c. carrots
2 c. onions
1 1/2 c. brown sugar
1 1/2 gallon chicken stock
1/4 c. cinnamon
1/4 c. sage
1 t. nutmeg
1 c. cream

Salt and pepper to taste

Saute celery, carrots, and onions until tender. Next, add pumpkin, chicken stock, brown sugar and sage. Bring to a boil and puree using an emersion mixer. Finally, finish the bisque with cream, cinnamon, nutmeg and salt and pepper. Garnish the soup with pecans and brown butter.



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