Simmer & Sip

A couple of weeks ago, I was given a wonderful gift – a big pumpkin that was slightly lopsided, but beautiful nonetheless.  It came from my friend’s garden in the heart of the French countryside, and, as soon as I saw it, I knew that it would make a delicious pumpkin soup…especially with the approaching cold weather.

Around the time that I was given the pumpkin, I also found a little Asian store in the outskirts of Blois.  The store is rather hidden and is located in the seedy part of town, but I was thrilled to find it since the Asian sections of most French supermarkets are lacking to say the least (and very expensive).  I bought a bag of garam masala (a basic blend of Indian spices) and a can of coconut milk.  So there I was, standing in the kitchen with a pumpkin, a bag of garam masala, and a can of coconut milk…oh, and a left-over bottle of rum.

I began by roasting the pumpkin in the oven with olive oil, and ended up with a delightful bisque that was hearty and creamy with a nice balance of sweet and salty.  The caramelized onions and rum add complexity to the flavor, and the coconut milk adds cream without being too rich.

The creamy French bisques that are pureed until smooth and cooked with cognac or wine inspired this recipe.  “Bisque” is thought to come from the word Biscay, as in the Bay of Biscay that runs along the western coast of France.  It is also possible, however, that it comes from the word Bis Cuites, meaning “twice cooked.”   Since most traditional bisques are seafood based either explanation would work.  The western coast of France is filled with fresh seafood that is first sautéed in their shells before being simmered and pureed.  This bisque, however, is not traditional.  It is vegetable based and, thanks to the coconut milk, completely vegan.  Instead of cognac or wine I used rum, and the garam masala gives it an exotic Indian taste…perfect for a chilly autumn evening.

1. In a large pot, sauté the onion with the olive oil and cane sugar over medium heat.  Once the onion begins to brown, reduce the heat and add the rum and garlic.  Sauté for a minute longer.

2. Add the chopped potato, carrot, and apple, and sauté with the onion mixture for about 5 minutes.  Add the pumpkin puree and water.  Bring to a boil and then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.

3. In a saucepan mix ½ cup coconut milk with the garam masala, cinnamon, and cumin.  Cook over low heat for 1 minute.  Add the remaining cup of coconut milk.

4. Add the spiced coconut milk mixture to the vegetable mixture and allow to simmer for another 45 minutes.  With a blender or hand mixer, puree the bisque until smooth.  Season with salt.

5. Serve with a drizzle of olive oil.

*To make the roasted pumpkin puree: Wash the pumpkin, cut into forths, and remove the seeds.  Lather the inside with olive oil, place on a baking sheet, and cover with foil.  Bake in a pre-heated oven (400 degrees F) for 45 minutes to 1 hour, or until soft.