Pumpkin Bisque

Heat the butter in a soup pot over medium heat. Add the garlic, celery, onion and leek. Cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin and broth. Bring to a simmer and cook until the vegetables are tender, about 30 minutes.

Meanwhile, heat the wine to a simmer in a small saucepan. Immediately remove from the heat, add the ginger, and cover. Steep 10 minutes, then strain the wine and discard the ginger.

Strain the solids from the soup, reserving the liquid. Using a food processor, puree the solids, adding enough of the reserved liquid to achieve a slightly thick consistency. Add the wine to the soup and season with salt and nutmeg, if using. Garnish with pumpernickel croutons, if desired, and serve in heated bowls or hollowed-out mini-pumpkins.

Pumpernickel Croutons


Remove the crust from the bread, if desired. Cut the bread into cubes no larger than a soup spoon, about 1/2 inch. (If the bread is very fresh, dry the cubes in a 200-degree oven for 5 minutes.)

Preheat the oven to 350 degrees.

Toss the bread, butter or oil, and salt in a bowl. Spread the bread cubes in a single layer on a baking sheet. Bake until golden, 8 to 10 minutes. Stir the croutons once or twice during baking to brown evenly.

When completely cooled, croutons will keep well for several days in an airtight container.

Makes about 2 cups.