Best Nutty Pumpkin Bisque Recipes

GINGERED PUMPKIN BISQUE

Steps:

• In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.

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.

PUMPKIN BISQUE

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.

PUMPKIN-COCONUT BISQUE

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

PUMPKIN BISQUE

Steps:

• I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
• Mix well until smooth.
• Stir in evaporated milk.
• Heat slowly to serving temperature, stirring frequently.
• Garnish each serving with a dash of nutmeg.

PUMPKIN BISQUE

Steps:

• Steam or boil the pumpkin or squash until tender.
• Sauté onions over medium heat in olive oil until translucent.
• Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
• Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.

VEGAN PUMPKIN BISQUE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
• Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
• Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.

THANKSGIVING PUMPKIN BISQUE

Steps:

• Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
• Transfer pumpkin to a food processor and puree.
• Return pumpkin to the chicken stock.
• In a skillet heat butter to bubbling over medium-high heat.
• Add minced onion and sauté until clear.
• Add garlic and saute 1 minute longer.
• Add salt, thyme, ginger and brown sugar.
• Add this mixture to the simmering pumpkin stock.
• Whisk in the lemon juice and pepper.
• Heat through uncovered for 25 minutes.
• Stir in the cream and heat 10 minutes.
• Top with nutmeg-thyme croutons.
• ---------CROUTONS---------.
• Heat butter and oil in a skillet over medium high heat until sizzling.
• Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
• Remove from heat and toss with thyme, nutmeg and seasoned salt.
• Cool to room temperature.