Pumpkin Bisque with Cinnamin Crème Fraïche

Instructions

The day before serving, add buttermilk to heavy cream in a plastic container. Cover tightly with cheese cloth or towel and set at room temperature overnight or until it reaches the desired consistancy (I like it a little looser than commercial sour cream). Cover with lid and refrigerate.

Preheat oven to 375°F. Cut away stem of pumpkin and then cut in half. Scrape out pulp and seeds (the seeds are really good rinsed and roasted also). Cut the pumkin into 2 inch wedges, brush with butter or oil and lay out on sheet pan. Roast until a knife passes easily through the flesh, and the pumpkin is slightly carmelized, about 35-45 minutes. Set to cool. When pumpkin has cooled, peel and mash.

Set a soup pot over medium heat. Add butter and sauté vegetables (white mirepoix) until soft. Add stock and rice. Rapidly bring to a boil and then reduce heat to a low simmer. Simmer until rice is tender. Add prepared crème fraïche, brown sugar, clove and nutmeg, stir, and bring back to simmer. Add to blender and carefully purée (purée in small batches to avoid splashing hot liquid). Blend with mashed pumpkin until smooth. Season to taste.

Mix cinnamon with remaining 1/2 cup of crème fraïche. Serve in hot bowl and garnish with crème fraïche.

Author's Comments

As an alternative to the cinnamon crème fraïche you could use a pumpernickle blue cheese crouton.

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