Ideal Bite

Wanna make a smart investment without losing your shorts? Put your (parent's) money into this rich, thick, soupy bisque recipe (compliments of Chef Dale Lamb), which calls for local, organic gourds from Ollin Farms. The sweet, creamy flavor's all in the broth(el).

Pumpkin Bisque
Serves 6-8

Ingredients (local or organic whenever possible):
4 lb pumpkin, skin removed and diced large
2 yellow onions, chopped
2 Tb extra-virgin olive oil
5 cups chicken or vegetable stock
1/2 cup sherry or white wine
1 tsp ground cardamom
1 Tb chopped thyme (leaves only)
3/4 cup heavy cream (optional)
salt and pepper
pumpkin seed oil or roasted pumpkin seeds for garnish

Preheat oven to 425 degrees. In large mixing bowl, toss together pumpkin, onions, oil, and thyme; season with salt and pepper. Transfer to large baking sheet and roast in oven for 25 minutes, or until tender - carmelization is OK. Remove, and transfer to large pot. Add stock, sherry, and cardamom, then simmer for 10-20 minutes. In small amounts, puree soup in blender until smooth (careful: It will be hot). Transfer into clean stockpot and return to simmer; add cream if desired, but do not return to boil. Top with seeds or drizzle with pumpkin seed oil before serving.