Pumpkin Apple Bisque In Jack O Lantern Bowls
|Pumpkins||8 Pound (8 small size, 1 pound each)|
|Unsalted butter||7 1⁄3 Tablespoon (1/3 cup plus 2 tablespoons)|
|Onion||1 Small, cut into 1/4 inch dice|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk/Half and half||6 Cup (96 tbs), heated|
|Pumpkin puree||29 Ounce (1 can)|
|Freshly ground pepper||To Taste|
|Apple||1 , peeled and cut into 1/8 inch dice|
|Fresh thyme leaves||1 Teaspoon|
|Ground nutmeg||1 Pinch, or freshly grated|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Cut off the tops of the pumpkins and clean out the seeds and strings.
Scoop out part of the pulp to form a clean cavity.
In a 4-quart heavy saucepan or stockpot, melt the 1/3 cup butter over medium heat and saute onion until translucent, about 3 minutes.
Add the flour and stir to form a paste.
Cook and stir over low heat for 2 minutes.
Gradually whisk the warm milk or half-and-half into flour mixture.
Add the bay leaf.
Bring to a simmer and cook gently for 15 minutes.
Add the pumpkin puree and simmer an additional 15 minutes over very low heat.
Strain through doubled cheesecloth or pass through a food mill.
Season with salt and pepper.
In a medium saucepan, melt the 2 tablespoons butter and saute the apple for 2 minutes.
Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy.
Spoon a portion of apple into each carved pumpkin bowl.
Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples.
Top with a dollop of whipped cream and serve.