SAVORY PUMPKIN BISQUE
This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free. Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.So, let's try some Savory Pumpkin Bisque today!PUMPKIN BISQUEPumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick. WHAT TO SERVE WITH PUMPKIN BISQUE?I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.Wish you all happy holiday month!Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.-Savita x
Provided by Savita
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- Melt butter in a heavy bottom dutch oven. Add minced garlic and onion. Cook on medium heat until onions are soft. 2-3 minutes. Don't let garlic or onion burn.
- Add in minced chipotle, oregano and pumpkin spice. Sauté for 30 seconds to bloom the spices. Now add pumpkin puree. Add water (or vegetable stock, if using) and 1/2 tsp of salt. Mix well so that pumpkin puree is fully mixed with stock. No signs of lumps. Turn heat to medium high. Bring to boil and then simmer on medium heat for 5 more minutes.
- Add honey and apple cider vinegar. Mix well. Turn off heat. Mix in heavy cream while continuously stirring the soup. I use from 1/3 cup to 1/2 cup of heavy cream.
- Return pan to medium-low heat. Simmer until soup thickens. (3-4 minutes) Add cheddar cheese and mix until cheese has melted. Taste and adjust salt/honey. (I end up adding 1/2 tsp more salt.) Ladle into bowls, garnish with fresh chopped parsley. Serve and enjoy!
PUMPKIN BISQUE
Creamy pumpkin bisque with a touch of curry and saffron is a great way to enjoy the flavor of pumpkin in the fall or all year aound.
Provided by Stephanie Manley
Categories Soup
Time 25m
Number Of Ingredients 8
Steps:
- Melt butter in a medium-sized pot over medium heat
- Add chopped onions and chopped garlic and sauté until the onions are translucent.
- Add curry powder, stir well, and cook for about one minute. This mixture should be very fragrant.
- Add saffron strands and stir well.
- Add four cups of chicken broth and stir well.
- Add one can of pure pumpkin and stir until the pumpkin is fully blended.
- Reduce heat to low and cook for about five minutes or until heated through.
- Add heavy cream and stir.
- Taste and season with salt if desired.
Nutrition Facts : Calories 220 kcal, Carbohydrate 14 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 928 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GARLICKY CHEDDAR CHEESE BISQUE
I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a large saucepan, heat butter and oil over medium heat. Add vegetables, salt and pepper; cook and stir 7-8 minutes or until vegetables are crisp-tender. Add garlic; cook 1-2 minutes longer., Stir in broth and wine; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until vegetables are tender. Remove from heat; cool slightly. Meanwhile, in a small bowl, mix cornstarch and water until smooth., Process soup in batches in a food processor until smooth. Return all to pan. Stir in evaporated milk and cornstarch mixture; bring to a boil. Reduce heat; simmer, uncovered, until thickened and bubbly, stirring frequently. Add cheese; cook and stir until cheese is blended. Top servings with crushed pita chips and parsley.
Nutrition Facts : Calories 320 calories, Fat 19g fat (12g saturated fat), Cholesterol 68mg cholesterol, Sodium 1307mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 13g protein.
PUMPKIN BISQUE WITH SMOKED GOUDA
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.
Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
CURRIED PUMPKIN BISQUE
Make and share this Curried Pumpkin Bisque recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slowly saute onion and garlic in oil until transparent, about 5 minutes.
- Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
- Bring to boil, and then lower heat to simmer.
- Cook 20 to 30 minutes.
- Taste for seasoning.
- Add half-and-half and simmer another 10 minutes.
- Remove from heat and cool.
- Blend in batches in blender.
- Strain through a fine strainer.
- Reheat gently, and serve with toasted coconut.
Nutrition Facts : Calories 272.1, Fat 16.9, SaturatedFat 9.5, Cholesterol 52, Sodium 394.4, Carbohydrate 20.6, Fiber 0.8, Sugar 6, Protein 10.5
CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and bell pepper, saute until vegetables begin to soften (about 8 minutes). add curry powder and stir 1 minute. Add chicken broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead.) Top with grated cheese.
CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE
Categories Soup/Stew Onion Tomato Appetizer Thanksgiving Cheddar Corn Pumpkin Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.
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