Chef Jesse's Pumpkin Bisque
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2 Tablespoon, unsalted butter
1 tablespoon olive oil
3 oz, Dice Leeks, White parts. Small diced and thoroughly rinsed
2 garlic cloves, fine dice
5 oz, Dice celery
6 oz Diced Onions
3 1/2 cups diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 whole cloves
2 whole Allspice
1 tablespoon sea salt
Freshly ground black pepper, to taste
2 Quarts Vegetable Stock (Home made or Kitchen Basics)
3 tablespoons sherry
Finish with a little hint of Mace
Place the bay leaf, thyme sprig and sage leaves, cloves, allspice together into cheesecloth, after cooking time this bouquet garni can be easily removed.
In a Dutch oven, melt butter, add olive oil over medium heat. add leeks, garlic, celery and onions, cook stirring occasionally until the onions are translucent, 7 to 10 minutes.
Add the pumpkin, Bouquet garni Sea salt, fresh ground pepper, stir around to get a little more favor, add vegetable stock and bring to a boil, reduce the heat to low cover and cook for 20 minutes, until pumpkin is fork tender. remove bouquet garni. Puree the soup in blender or hand held immersion, blend until smooth, pass the soup through a sieve, unite sherry add to soup. Finish with a hint of mace.
Suggestion garnish, drizzle with a balsamic and maple reduction.
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