SPICY PUMPKIN BISQUE
Pumpkin soup is a favorite around here! We use it for a lot of our dishes, besides having it sauteed with onions and garlic, we also use it with black beans, & kidney beans, just to name a few. This recipe as is, could not be made for the home, so we alter it a bit.
Provided by Manami
Categories Thanksgiving
Time 1h
Yield 1 tureen, 7-8 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter or margarine in a large stockpot.
- Add onions, celery, and garlic and sauté until onions are clear.
- Add stock, tomatoes, bay leaves. nutmeg, and cayenne pepper(if using).
- Bring to a boil.
- Reduce heat to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
- Strain and reserve the liquid.
- In a food processor or blender, pureé the vegetables with some of the liquid.
- Strain through a sieve.
- In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin.
- Heat through while stirring, about 10 minutes.
- Add cream.
- Season with salt and pepper, to taste.
- Heat through while stirring about 5 minutes.
- Garnish with parsley and Kitten's Garlic Croutons (Recipe #125034).
- Serve and enjoy!
Nutrition Facts : Calories 404.9, Fat 38.7, SaturatedFat 24.1, Cholesterol 128, Sodium 137.1, Carbohydrate 14.4, Fiber 2, Sugar 4.7, Protein 3.4
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