GINGERED PUMPKIN BISQUE
Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
VEGAN PUMPKIN BISQUE
Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 20m
Yield 4
Number Of Ingredients 11
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.
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.
PUMPKIN BISQUE
Make and share this Pumpkin Bisque recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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 AND SHRIMP BISQUE
Categories Soup/Stew Vegetable Appetizer Thanksgiving Shrimp Pumpkin White Wine Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
- 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
- 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
- Variation
- Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
PUMPKIN BISQUE (DAIRY FREE)
This is extremely flavorful. It actually surprised me as I was just testing to see if I could use pumpkin in a savory way like butternut squash soup. The coconut milk makes it thicker and creamy tasting like a bisque but there is no dairy in the soup. Also I used chicken stock, I love the flavor but I'm sure vegetable stock would work very well too. Can be a vegan recipe if you take out the chicken stock and use water or vegetable stock instead.
Provided by MichelleD
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached.
- Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 15.4 g, Cholesterol 1.3 mg, Fat 18.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 12.6 g, Sodium 1268.6 mg, Sugar 5.6 g
APPLE CIDER PUMPKIN BISQUE
A wonderful hearty autumn soup, goes great with a cold sandwich. This is not my recipe however-- I found this on the internet somewhere a while back and don't recall the source-- so if this is your recipe (especially if it could've been copyrighted by now) or you know whose it is, please let me know so I can give credit where it is due!
Provided by the80srule
Categories < 30 Mins
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in saucepan on low heat, don't burn the butter!
- Mix in the flour.
- Slowly stir in the milk.
- Stir constantly over medium heat until thickened. (about 15 minutes or so).
- Add pumpkin, mix and heat thoroughly.
- Slowly add the cider and fully incorporate.
- Sprinkle with some nutmeg to serve.
- For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Nutrition Facts : Calories 147, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.4, Sodium 100.9, Carbohydrate 9.6, Fiber 0.2, Sugar 0.2, Protein 4.6
APPLE PUMPKIN BISQUE
It's amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can't coax them apart. That's what happens to the applesauce and pumpkin purée in this sweet and savory soup. The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and tangy. Eaten together, they become a totally new taste sensation -- and a great way to fit fruit and veggies in! Courtesy of Mealtime.org
Provided by cannedfood
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.
Nutrition Facts : Calories 114.3, Fat 5, SaturatedFat 2.8, Cholesterol 11.3, Sodium 352.3, Carbohydrate 15.5, Fiber 1, Sugar 11.1, Protein 3.3
APPLE PUMPKIN BISQUE
Steps:
- Preparation Time: 10 minutes Cook Time: 20 minutes Preparation: Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.
PUMPKIN BISQUE
Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.
Provided by Tara Parker-Pope
Time 15m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams
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.
NUTTY PUMPKIN BISQUE
Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. -Lauri Knox, Pine, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.
Nutrition Facts : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.
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.
AUTUMN PUMPKIN BISQUE
This is a mild soup that I love to make near Thanksgiving--it's easy to make, filling, but not heavy. It takes well to added spices. From the November 2000 issue of "Bon Appetit", it can be made one day ahead. I usually make an easy pasta sauce with leftover crushed tomatoes.
Provided by rochsann
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium heat.
- Add onions and bell pepper; saute until soften, about 8 minutes.
- Add curry powder and stir 1 minute.
- Add broth and next 4 ingredients; bring to boil.
- Reduce heat and simmer 15 minutes.
- Season with salt and pepper.
- Serve with grated cheddar cheese.
PUMPKIN AND PEAR BISQUE WITH GOAT CHEESE
Fresh pumpkin and succulent pears are roasted together before being blended into a creamy bisque. From the caramelization that results with roasting veggies, these two perfect fall flavors deepen dramatically and make a savory soup with a sweet undertone.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
- Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
- Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
- Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 27 g, Cholesterol 44.3 mg, Fat 18.2 g, Fiber 4.2 g, Protein 10.6 g, SaturatedFat 9.2 g, Sodium 1164.7 mg, Sugar 11.9 g
MY SPECIAL ROASTED PUMPKIN BISQUE - A FALL TRADITION
Delicious pumpkin bisque served right from the pumpkin itself! The pumpkin is roasted whole in the oven with an infusion of flavors steaming inside and then finished on the stovetop to create a rich velvety bisque with incredible depth that is then replaced in the pumpkin to serve. The bisque is meant to be fragrant and almost spicy, but of course you can adjust the seasonings to your liking. This is unlike any recipe out there as I have spent the last 10 years perfecting it. It is a favorite for our autumn family get-togethers and you will find yourself craving this day after day!
Provided by Dans La Lune
Categories Vegetable
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees. Adjust oven racks to fit whole pumpkin in the oven without the stem coming in contact with the coils.
- Rinse the outside of pumpkin to remove any residual dirt or debris. Dry.
- Carefully cut out the top portion of the pumpkin surrounding the stem so that you are creating a "lid" for the entire pumpkin. Do this on an angle so that the knife is pointed almost straight out from you. You will be creating a lip for the lid of the pumpkin to rest on so that it does not fall straight in while cooking.
- Place lid upside down in a bowl of water so that the stem becomes very wet. While this is soaking for a few minutes, clean out interior of pumpkin, removing any strings and seeds. Rinse seeds and set aside to roast later on if desired.
- With pumpkin cavity cleaned out, place butter, garlic, onion, salt, pepper, and thyme inside.
- Place pumpkin on a cookie sheet lined with foil or parchment paper.
- Replace lid on pumpkin and use the olive oil to grease the entire exterior of the pumpkin, lid included.
- Put pumpkin in oven, again making sure that stem isn't touching the coils.
- Bake for one hour. Check for doneness by carefully removing lid and scraping a knife very gently into the interior flesh, but not piercing it through. Texture should be soft and scoopable. If still a bit hard, then cook for an additional 30 minutes or so until soft. The outside of the pumpkin with be a burnt orange and brown.
- Once done, remove pumpkin from oven and let cool for 10 minutes.
- Scrape interior flesh very gently, not going too deep, and making sure to get the flesh at the bottom mainly, where the butter and aromatics were.
- Once you have about 4 cups of flesh, including the thyme sprigs and such, then set the whole pumpkin aside for later and place flesh in a big stockpot of dutch oven. Add chicken broth and simmer for 10 minutes.
- Remove thyme sprigs, but scrape some of the little leaves into the soup.
- With an immersion blender, puree the soup completely. If very thick like pudding add a little extra water or chicken broth.
- Add all seasonings to the puree, adjusting to suit your individual tastes.
- With a ladle, strain puree through a mesh sieve into a large bowl. The soup should go through somewhat easily with you pushing it through gently with the ladle.
- Rinse out your stockpot and replace the strained soup. Stir in the whipping cream and adjust salt and pepper seasonings.
- Let bisque simmer on stovetop for another 10 minutes at least, for flavors to meld.
- To serve bisque, place pumpkin on a large platter. Place a large bowl inside of pumpkin (if you are able to fit it through the top hole) and pour soup into that bowl, replacing lid and placing on table. Otherwise, if you feel the pumpkin walls and bottom are still solid enough and there are no visible holes in the flesh, then you can try pouring the soup directly into the pumpkin shell itself and serving directly out of the pumpkin. For a decorative touch, line the platter with kale leaves to resemble foliage.
- Serve at the table with the lid in place and ladle sticking out.
- **To roast the reserved pumpkin seeds for a snack: Preheat oven to 350 degrees. Rinse pumpkin seeds and remove any strings. Dry seeds lightly with a cloth or paper towel. Spread onto a sheet pan. Sprinkle with salt, cumin and chili powder. Toss well with hands. Bake for 20 minutes or until well toasted and dried out. Remove from oven, sprinkle olive oil across seeds and toss in a bowl. Add more salt or spices according to your preference.
Nutrition Facts : Calories 158.4, Fat 15.7, SaturatedFat 8.3, Cholesterol 39.7, Sodium 779.3, Carbohydrate 2.4, Fiber 0.3, Sugar 0.6, Protein 2.6
SWEET CORN AND PUMPKIN BISQUE
A simple and wonderful pumpkin bisque that you can prepare ahead of time to enjoy on its own or as a fantastic complement to grilled salmon and asparagus. Garnish generously with nutmeg, cayenne pepper, and toasted (or plain) coconut.
Provided by CRACKITEEJONES
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 24.3 g, Cholesterol 56 mg, Fat 15.5 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 9.4 g, Sodium 922.2 mg, Sugar 6.4 g
PUMPKIN AND SHRIMP BISQUE
From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory. This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family.
Provided by Veghead
Categories Vegetable
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Shrimp stock:
- Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
- 2. Soup:
- Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
- 3. Finishing the soup:
- Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
- Note:.
- To make fresh pumpkin purée, cut a sugar pumpkin in half and scrape out the seeds. Place it cut side down in a baking dish and pour in about 1/4 inch of hot water. Bake it in a 400°F oven until the flesh is tender, 40 to 50 minutes. Turn the pumpkin halves cut side up to cool. Scoop the pumpkin flesh from the skin and purée it in a food processor until smooth. Transfer the purée to a large sieve lined with a double layer of cheesecloth and let it drain for 2-3 hours until it is firm enough to hold its shape on a spoon.
- Variation:.
- Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
Nutrition Facts : Calories 307.2, Fat 14.8, SaturatedFat 5.2, Cholesterol 109.5, Sodium 452.6, Carbohydrate 28.8, Fiber 7.4, Sugar 3.5, Protein 16.7
MAPLE PUMPKIN BISQUE
I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year by substituting canned pumpkin!
Provided by Whisper
Categories Pumpkin
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a soup pot over medium heat.
- Add onion and garlic; cook, stirring often for 5 minutes.
- Add pumpkin and cook, stirring often, for 5 minutes.
- Add wine and simmer until reduced by half.
- Add vegetable and chicken broth; cook until reduced by half.
- (At this point, pumpkin should be soft - if not, continue cooking until soft.).
- Puree soup in a food processor or blender.
- Return soup to pot.
- Season with cinnamon, nutmeg, salt and pepper.
- Stir in cream and maple syrup.
- Reheat, if necessary, and serve.
THANKSGIVING PUMPKIN BISQUE
Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve.
Provided by Bergy
Categories Canadian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 414.7, Fat 31.5, SaturatedFat 17.2, Cholesterol 84.3, Sodium 907.1, Carbohydrate 27.5, Fiber 1.1, Sugar 11.9, Protein 7.3
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