Pumpkin Apple Bisque recipe
 
Ingredients

• 8 small (1 pound each) pumpkins
• 1/3 cup plus 2 tablespoons unsalted butter
• 1 small onion, cut into 1/4-inch dice
• 1/4 cup all-purpose flour
• 6 cups milk or half-and-half, heated
• 1 bay leaf
• 1 (29 ounce) can pumpkin purée
• Salt and freshly-ground pepper, to taste
• 1 apple, peeled and cut into 1/8-inch dice
• 1 teaspoon fresh thyme leaves
• 1 pinch freshly-grated or ground nutmeg
• 1/4 cup dry sherry (optional)
• 1 cup heavy cream, whipped to soft peaks

Directions
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.