Pumpkin Hazelnut Bisque
From Chef Rick Hirsch / Damariscotta River Grill
Ingredients
1 quart roasted pumpkin puree or canned pumpkin
1 quart vegetable stock
1/2 cup 100% maple syrup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon each ground clove, nutmeg, allspice
1/2 cup roasted hazelnuts, ground
2 cups heavy cream
Salt and pepper to taste
To roast pumpkin cut a 5 to 8 pound pumpkin into quarters, remove seeds and roast in a 350 degree oven until meat is soft. Let cool, scoop meat from pumpkin and discard skin.
In food processor puree pumpkin meat until smooth.
Place pureed pumpkin, maple syrup, brown sugar, cinnamon, ground clove, nutmeg and allspice in a heavy bottom stock pot and simmer 10 to 15 minutes.
Add hazelnuts and cream, salt and pepper to taste.
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