PUMPKIN BISQUE

2 Tbsp   unsalted butter
2 cloves garlic, chopped
½ c    celery, diced
1 c onion, diced
1 c leek, white part only, diced
3 ½ c pumpkin flesh, diced
2 qts chicken broth
2 Tbsp white wine
½ tsp grated ginger
to taste salt
½ tsp ground nutmeg
Pumpernickel croutons
Green pumpkin seeds (garnish)

• Heat butter in soup pot over medium heat. Add garlic, celery, onion, leek. Cook, stirring occasionally, until onion is translucent, 7-10 min

• Add pumpkin and broth, bring to simmer, cook until veges are tender, about 30 min

• Heat wine to a simmer in small saucepan. Immediately remove from heat, add ginger, cover. Steep 10 min, strain wine and discard ginger.

• Strain solids from soup, reserve liquid. Puree solids adding enough reserved liquid to achieve slightly thick consistency

• Add wine to soup and season with salt and nutmeg. Garnish with pumpernickel croutons or pumpkin seeds. Serve in heated bowls of hollowed-out mini-pumpkings.

(fyi - At the summit it was served in Styrofoam bowls and simply delicious that way! It also had little, tiny chunks of pumpkin meat, so they must not have pureed completely.)

It was a wonderful, eye opening experience to find so many sources of information designed for women.