Bocktown prides itself on the use of local vendors for their fresh, unique ingredients. Partners include East End Brewing, Cherry Valley Organics, Ricci’s Sausage, Signature Desserts, Penn Brewery, Pr...
For The Pumpkin Bisque
- 2 tablespoons olive oil
- 1/2 stalk celery with leaves, finely chopped
- 3/4 red onion, finely chopped
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 quart milk
- 6 cups vegetable stock
- 1 teaspoon ground thyme
- 1 teaspoon nutmeg, freshly grated
- 1/2 teaspoon ground sage
- 2 teaspoons poultry seasoning
- 1-1/2 teaspoons buffalo hot sauce
- 1 quart heavy cream
- 3 pounds fresh roasted pumpkin, de-seeded and puréed or 2 pounds canned pumpkin purée
For the Apple Chutney
- 1/4 Red Delicious apple, finely chopped
- 1/4 Granny Smith apple, finely chopped
- 1/2 cup dried cranberries, roughly chopped
- 1/4 red onion, finely chopped
- 2 teaspoons honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 lemon, freshly squeezed
- For Pumpkin Bisque, heat olive olive in a large soup pot over medium heat, and add celery, red onion, and bay leaf. Season vegetables with a pinch of salt and pepper. Cook for 5 minutes or until tender.
- Add butter. When melted, add flour slowly to make a roux. Cook mixture for 1 minute until it is a paste.
- Add milk, vegetable stock, thyme, nutmeg, sage, poultry seasoning, and hot sauce. Cook for 10 minutes, stirring occasionally.
- Whisk in heavy cream slowly and add pumpkin purée. Simmer soup for 10-15 minutes or until soup thickens. Add salt and pepper to taste.
- For Apple Chutney, mix apples, cranberries, and red onion in a small bowl. Add in honey, cinnamon, cayenne pepper, and fresh lemon juice. Toss together. Garnish may be prepared ahead, but drain juices before serving.
About this recipe
Recipe by Chef Michael Tollis, Bocktown Beer and Grill.