Pumpkin Bisque and Herbed Chicken

Both recipes from Devin Blobaum, Head Chef at Allerton Conference Center at Allerton Park in Monticello. Pumpkin Bisque with curried pumpkin seed garnish 2 cups Pure Pack Pumpkin 1 ½ cups Heavy Cream or evaporated milk (Evaporated skim will work) 1-cup Vegetable broth ½ tsp nutmeg ½ tsp cinnamon 1 tsp vanilla extract 1 TBS honey ½ cup curried pumpkin seeds For seeds: spray seeds with cooking spray and coat with curry powder. Bake in a 350-degree oven until brown. Remove and cool. For Soup: combine pumpkin, milk, and broth in a pan and bring to a slow simmer. Add seasonings and simmer for 5 minutes. Add more broth to arrive at the desired thickness. Top with pumpkin seeds and serve. Grilled or Baked Herb Chicken. 1 TBS Thyme 1 TBS Parsley 1 TBS Tarragon 2 Tsp Marjoram Leaf 1 Tsp Sage 4 Each Boneless Skinless Chicken Breasts To Taste Salt To Taste Fresh Ground Black Pepper Butter or olive oil flavored cooking Spray Combine Herbs, chop fine if fresh. Mix thoroughly if dry herbs are used. Spray each chicken breast with the cooking spray, and rub on the herb mix and add salt and pepper to taste. If grilling, place the chicken breasts on the grill and grill on medium flame turning ½ way through. Remove the chicken when the internal temperature reaches 165 degrees as measured by your stick thermometer. If baking, place the chicken breasts on an oiled or nonstick baking sheet and place into a 350 degree oven for approximately 20 minutes. Remove the chicken when the internal temperature reaches 165 degrees as measured by your stick thermometer.