We are thrilled to announce that The Inn will be featured in the Holiday issue of Midwest Living Magazine. Have not had the opportunity to read the complete article, yet.... but from our conversations, it appears as though they will be publishing the recipe for our ever-popular Autumn favorite, Spiced Pumpkin Bisque. Here is a preview for our friends.... Enjoy!
Ingredients:
4 tablespoons butter
1 1/2 cups chopped onion
4 cloves garlic crushed
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground coriander
1 teaspoon cayenne
3 cups chicken broth
1 3/4 cups pumpkin (roasted and milled, or canned)
1 cup half and half
Creme Fraiche
Chopped fresh parsley, chives or dill (For garnish)
Directions:
Melt Butter in Dutch Oven. Sauté onions and garlic until tender and translucent. Add curry powder, salt, coriander and cayenne and cook and additional 5 minutes, stirring constantly. Pour in Chicken broth and ook uncovered at a low boil for 25 minutes. Reduce heat to simmer. Stir in pumpkin and half & half. Cook 10 minutes longer (Do not boil). Puree in several batches in a blender. Pour into warm bowls and serve hot. Garnish with Creme Fraiche and fresh herbs.
