Shiitake Mushroom Bisque With Pumpkin

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 cups chopped shiitake mushrooms or plain white mushrooms
• 6 cups peeled, cubed pumpkin (flesh of a three-pound pumpkin)
• 4 cups chicken stock, preferably homemade 3 cups half-and-half
• Salt and freshly ground black pepper
• 1/4 cup lightly toasted hulled pumpkin seeds
• 1 tablespoon chopped parsley
• 3 cups half-and-half

1. Heat olive oil and butter in a large heavy saucepan.
2. Add onion and saute until tender but not brown.
3. Add garlic, saute a few minutes longer, then stir in the mushrooms.
4. Saute, stirring, for several minutes, then add pumpkin and stock.
5. Simmer about 30 minutes until the pumpkin is tender.
6. Puree the mixture in a blender or a food processor.
7. Return the puree to the saucepan and add the half-and-half.
8. Bring to a simmer and season to taste with salt and pepper.
9. Serve sprinkled with pumpkin seeds and parsley.

olive oil, butter, onion, clove garlic, shiitake mushrooms, pumpkin, chicken stock, salt, pumpkin seeds, parsley

Taken from cooking.nytimes.com/recipes/409 (may not work)