Puree without blender or food processer. Doable?

So, for this I break my self-imposed exile of the Dope. For I have a problem, and it will take the combined minds of the Doper community to untangle this Gordian Knot.

So I’m trying to make a pumpkin bisque, based off this recipe: http://www.recipezaar.com/Pumpkin-Bisque-13553

The problem is, my food processor is kaput, not that I’m sure the thing ever worked. I also own no blender. How should I go about pureeing the soup to prepare it for serving? Will an electric hand mixer work?

Any help much appreciated.

The way pureeing was done pre-food processors was using a drum sieve or tamis. If you’ve got a wire sieve, you can approximate pureeing. It won’t be super smooth, but it’s probably the best you’ll get without a food processor or hand blender.

Just make sure everything is cooked to the point that it’s falling apart, and pour it into the sieve set over a bowl. Push it through with a spatula or spoon.

Good luck!

Athena’s got it right.

If you’d like to pick up an appliance for not a lot of money for these situations, you might look at a stick blender (sometimes called a hand blender). They can get up to the $100 range, but I have a cheap one (less than $25 if I remember correctly) that works OK for recipes like this, and is definitely handy when you want to puree something that’s more fibrous.

I assume you’re trying not to buy any new tools at all? A salad chopper or ricer would do the trick. For about twice as much you could get an immersion blender.

I make shrimp paste manually by using two side-by-side cleavers and just chop until I drop. Don’t know how long it would take to get pumpkin down to the right consistency that way.

I have a china cap that I like for making purees while out camping.

You make purees while camping? I bow down to your culinary ambition.

So, back to the OP - did it work?

A mortar and pestle will also work for smooshing things to a paste, but that’s probably more small-scale than what the OP needs here.

If it’s really a matter of not having the right tools but not wanting to buy new stuff, I guess you could MacGyver yourself a scaled-up version of a mortar and pestle by pouring the food into a large mixing bowl and mashing everything with the largest spoon in the house.

Two words: Potato. Masher.

One of these will work pretty well. Foley makes the one we have. We mostly use if for potatoes, but I’ve used it to make a paste of chicken livers for a spread and it worked fine. Most of the pumpkin’s coarse stuff won’t go through and that’s a good thing.

So, funny story, guys. Turns out? The thing worked after all. I was just putting it together wrong since the instruction booklet was never given to me.

But thank you for all the ideas!

<insane giggle>
I spent over 20 years as a medieval recreationist, and one of my specialties has been medieval cooking in field conditions [camping events, many times kitchens are not available. Hell, many times running water = a potable water spiggot in a pasture] and our camp at the national convention also known as the Pennsic War is known for the food. I think the most people I have made dinner for was 125, but in my own insanity plea I did have a kitchen staff of 2 sous chefs and 4 scullions helping me.

Besides, making potage puree des haricots blanc is a snap compared to eggs benedict for 25 =)

Actually I made white sals at pennsic using well emptied 1 lb propane cylinders to pound the ingredients sealed into double 1 gallon ziplok freezer bags. We had brought hummus, but it had gone green and fuzzy because someone left it out of the cooler and we needed a replacement we could make with ingredients we had at hand. Very odd to watch, very similar to Drakemir Piridvicvic repairing a laptop at troll in lanternlight wearing 13th century rus clothing =)

For pumpkin soup, you can’t go wrong with a wire sieve as a good emergency option.

aruvqan, have you ever tried the period egg-beating method of just straining them through a sieve a couple times? It works surprisingly well.

yup, and a great way of getting out shell fragments when you oops =)

My project this winter is learning to bake in my wood stove … it has a baking oven built in. I have cooked on one of the classic old style kitchen wood burning ovens, but this is a different style.

If you’re willing to spend more time and end up with a smoother than colander consistency, you can just use a big knife. Just like you were dicing ginger into a paste. I had to improvise this once when cooking at an old girlfriend’s house who had no blender, processor, whisk or strainer. It works fine.