Dirigo Dish: Roasted Pumpkin and Apple Bisque

Dirigo Pines Chef Lew Stubbs shares a favorite recipe to celebrate autumn…


2 tablespoons butter

1 medium chopped onion

1 cup sherry

½ teaspoon dried thyme

4 apples peeled and chopped

4 cups roasted pumpkin or canned pumpkin

6 cups chicken stock

¾ cup heavy cream


In a heavy large sauce pan melt butter over medium heat and add onions. Cook until tender about 5 minutes. Add sherry and let simmer for 5 minutes then add thyme, roasted pumpkin, apples and chicken stock. Simmer over low heat for 20-30 minutes. Add cream, pepper and bring to temperature. Serve with fresh chopped scallions.

To roast pumpkins: Clean out the inside and drizzle with oil, salt and pepper. Roast at 350°F skin side up for about 45 minutes.

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