Autumn Pumpkin & Chipotle Bisque • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Preheat oven to 425F
• Cut squash or pumpkin in half and scoop out seeds
• Brush with oil and roast until soft, approximately 45 minutes
• Remove from oven and allow to cool at room temperature
• When cool enough to handle, scoop out flesh and reserve
• In a pot large enough to hold all ingredients, sweat Onion, Celery, Carrot, and Apple in ¼ of Butter
• When soft, add Chipotle, Cinnamon, Cumin, Mexican Oregano and clove; toast for 1 minute
• Deglaze with Wine and Cider
• Add reserved Pumpkin/Squash and Vegetable Stock
• Simmer for 30 minutes
• Remove from heat, stir in Heavy Cream
• Blend until smooth and pass through a mesh strainer
• Season to taste with salt