Tea Room Recipe #47 - Historic Castle Marne (Denver, Colorado)

Yes, I know, I usually share tea room recipes on Saturdays, but a) I got behind one week this year and b) a pumpkin recipe really ought to be shared before Thanksgiving! I just discovered this delicious and super easy Pumpkin Bisque, and if anyone needs a quick soup course for Thanksgiving, I can't imagine what could be easier than this!

The recipe comes from a terrific undated cookbook I came across online, "Tea Time at the Historic Castle Marne." It's described today as "a luxury urban inn," but the "castle" dates to 1889 and, according to the book, "is considered by many to be the finest example of 'America's most eclectic architect,' William Lang (designer of Unsinkable Molly Brown's house)." It's located in a historic district, is on the National Register, and continues to offer teas today. If I ever go to Denver, this is where I want to stay!

The book includes lots of great recipes I want to try, including several tea breads, but the Pumpkin Bisque is what got my attention this week, and oh, was it good. I was quite surprised that a bisque without heavy cream could taste as thick and rich as this one did!

Pumpkin Bisque

1 large onion, diced fine
2 tablespoons butter
3 cups canned pumpkin
6 cups chicken stock
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 cup parsley, chopped (I substituted a couple of tablespoons of dried parsley)

In a large soup pot, sauté onions in butter until translucent. Add pumpkin and chicken stock and cook over medium-high heat for 10 minutes. Remove 1 cup of the pumpkin mixture into a separate bowl, add the flour, and whisk until all lumps are removed. Add flour and soup mixture to pot and whisk well. Cook for 5 minutes, whisking to remove any remaining lumps of flour. Add salt and garnish with parsley. Yields 8 servings.