Pumpkin Almond Bisque

• 2 Tbsp. butter
• 3 Tbsp. chopped celery
• 3 Tbsp. chopped onion
• 2 c. cooked pumpkin puree
• 1 Tbsp. tomato paste
• 2 Tbsp. almond paste
• 3 c. chicken broth
• 1 1/2 c. light cream (half and half)
• 1 tsp. nutmeg
• 1 tsp. white pepper
• 3 Tbsp. Amaretto
• salt to taste
• toasted pumpkin seeds

1. Remove flesh from pumpkin.
2. Keep shell as a serving container. Simmer pumpkin flesh in a small amount of broth until tender. Puree in blender.
3. Melt butter in heavy pan.
4. Add celery and onion. Simmer 5 minutes.
5. Add to pumpkin in blender along with tomato paste and almond paste.
6. Blend until smooth.
7. Return to pot and simmer 30 minutes.
8. Blend cream into soup.
9. Cook until hot.
10. Season with nutmeg, pepper, salt and Amaretto.
11. Float pumpkin seeds on each serving.

butter, celery, onion, pumpkin puree, tomato paste, almond paste, chicken broth, light cream, nutmeg, white pepper, salt, pumpkin seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452887 (may not work)