Kabocha Pumpkin Bisque

Kabocha, also known as a hybrid Japanese pumpkin is my favorite hard squash.  Deep, dark , almost flaky and rich auburn color, best when roasted and served with maple syrup.  Look in the gourd section of the grocery store, a fair amount are grown in Colorado and can be available as early as August.

Kabocha Pumpkin Bisque

1 medium kabocha pumpkin
2 yellow onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2 cups apple cider
1 bay leaf
1 gal vegetable or chicken stock
dash of maple syrup
salt and pepper
2 cups heavy cream

Rub halves of kabocha with olive oil, salt and pepper, roast at 300 degrees covered in foil for 1 hour.
Remove foil and cook until squash starts to brown or caramelize
cool and remove from skin.
in the mean time…..prep the vegetables and sauté on medium until tender and opaque, stirring frequently.
Deglaze pan with apple cider and reduce by half.
Add squash and stock and reduce by half again.
Taste, adjust seasoning and blend until smooth.  Cool, this will assist in bringing the flavors.  Adjust seasonings, whisk in heavy cream.


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