casual cooking and living

entertaining by the bay

Pumpkin Corn Bisque

Serves 4

Ingredients

2 tablespoons unsalted butter
3 cups fresh corn kernels ( approx. three ears), or thawed frozen corn
1 small chopped onion
1(15-oz.) can organic pumpkin puree
2 cups unsalted chicken broth
1/2 teaspoon coriander
1/2 teaspoon fine sea salt
1/4 teaspoon nutmeg
1/4 teaspoon fresh ground black pepper
1 cup half and half

Optional : pinch of cayenne along with other spices

Optional : garnish shelled, roasted and salted pumpkin seeds, chopped chives

Directions

In a dutch oven or stock pot melt butter, add onions and saute until softened, add corn and saute another minute. Add remaining ingredients, except the half and half. ( include the cayenne). Bring to a boil, then reduce heat and simmer for about 20 minutes. Let cool, then puree in a food processor. This can be made head and refrigerate. When ready to serve heat, once heated add half and half. Stir and serve. Garnish with pumpkin seeds and chopped chives.

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