Pumpkin Apple Bisque

This weekend it finally feels like fall has set in. A cool breeze in the air. I thought this pumpkin apple bisque would go nicely for a light Sunday meal.

Ingredients
3 Stalks celery, chopped
3 Shallots, Sliced
3 Granny Smith Apples, Peeled, Cored and Sliced
16oz. Apple Juice
36oz. Pumpkin Puree
32oz. Milk
6oz. Maple Syrup

4oz. Brown Sugar
1Tbs. Cinnamon
1Tbs. Allspice
1Tbs. Nutmeg
6oz. Apple Jack Brandy
12oz. Heavy Cream
4oz. Honey

1) Sautee Shallots, Celery and Sliced Apples
2) Add Apple Juice and bring to a boil
3) Add Pumpkin, Milk, Maple Syrup, Brown Sugar, Cinnamon, Allspice and Nutmeg
4) Stir frequently and bring to boil, reduce heat and simmer for 45 minutes.
5) Puree Bisque with hand blender
6) Finish with Apple Jack Brandy, Heavy Cream and Honey

Get more great recipes on my blog: cheftomcooks .com

This will be perfect for my special Thanksgiving dinner for Hubby and I. We both come from huge families but this year I want to have a small but special meal just for us...Thanks for sharing.

Karen, for a special touch: Saute some wild mushrooms (I prefer shiitake for this). After bowling the bisque, put a few of the mushrooms in the center of the bowl. Then float a few pumpkin seeds on the surface.

That sounds wonderful !

It is, Cheftom. Makes an elegant presentation without a lot of extra work.

What I do is discard the shiitake stems and slice the caps thinly. Then saute some chopped shallots in butter and add the mushrooms, cooking just until they start to show their liquid. A little salt & pepper and they're good to go.

Also, for this application, I prefer green pumpkin seeds to roasted ones. And, of course, you can always sub sunflower seeds.

Karen: What are you serving besides the soup?