Pumpkin Almond Bisque - cooking recipe

Ingredients

2 Tbsp. butter
3 Tbsp. chopped celery
3 Tbsp. chopped onion
2 c. cooked pumpkin puree
1 Tbsp. tomato paste
2 Tbsp. almond paste
3 c. chicken broth
1 1/2 c. light cream (half and half)
1 tsp. nutmeg
1 tsp. white pepper
3 Tbsp. Amaretto
salt to taste
toasted pumpkin seeds

Preparation

Remove flesh from pumpkin.
Keep shell as a serving container. Simmer pumpkin flesh in a small amount of broth until tender. Puree in blender.
Melt butter in heavy pan.
Add celery and onion. Simmer 5 minutes.
Add to pumpkin in blender along with tomato paste and almond paste.
Blend until smooth.
Return to pot and simmer 30 minutes.
Blend cream into soup.
Cook until hot.
Season with nutmeg, pepper, salt and Amaretto.
Float pumpkin seeds on each serving.