Cooking Directions

• 1. Preheat oven to 350°F.
• 2. Pierce the pumpkin several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the pumpkin in half, scoop out the seeds and reserve them for making the Toasted Pumpkin Seeds. Place the pumpkin halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.
• 3. Scoop the pulp out of the pumpkin skin with a spoon and set aside.
• 4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes.
• 5. Add the pumpkin pulp and the chicken stock and bring to a boil over high heat.
• 6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.
• 7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.
• 8. Reheat the bisque. Add stock if it is too thick.
• 9. Serve hot, sprinkled with the Toasted Pumpkin Seeds.

Ingredients

• 1 tablespoon peanut oil
• 1/3 cup finely chopped onions
• 1/3 cup finely chopped celery
• 1 teaspoon fresh thyme
• 1 bay leaf
• 1 medium size pumpkin (about 3 pounds)
• Salt to taste
• Freshly ground black pepper about 1 quart Basic Chicken Stock, or low-sodium canned
• 2 tablespoons Toasted Pumpkin Seeds (optional)