SPICY PUMPKIN BISQUE RECIPE - (4.5/5)

Spicy Pumpkin Bisque Recipe - (4.5/5) image

Provided by á-2233

Number Of Ingredients 15

6 Tbsp Wegmans Butter, divided
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Mirepoix
4 cloves Food You Feel Good About Peeled Garlic, finely chopped
1 tsp curry powder
1/2 tsp cayenne pepper
1/4 cup Food You Feel Good About Enriched Long Grain White Rice, uncooked
2 cartons (32 oz each) Food You Feel Good About Vegetable Culinary Stock
1 can (29 oz) Food You Feel Good About Solid Pack Pumpkin
1/4 cup sugar
1 pinch mace
1 pinch cinnamon
3 cups cantaloupe, 1-inch dice
Salt to taste
Food You Feel Good About Pumpkin Seed Oil
Toasted Pumpkin Seeds (see related recipe)

Steps:

You'll Need: Blender Directions: 1.Melt 2 Tbsp butter in medium stock pot on LOW; add mirepoix. Cook about 15 min, until vegetables are softened. Add garlic, curry powder, and cayenne pepper; cook 2 min. 2.Add rice, stock, and pumpkin puree. Simmer 20-25 min or until rice is fully cooked. 3.Remove pan from heat; add sugar, remaining 4 Tbsp butter, mace, cinnamon, and cantaloupe. 4.Add soup carefully to blender, working in batches. Puree until silky smooth, pouring pureed soup into another pot. Season to taste with salt. Serve in warmed bowls. Drizzle with pumpkin seed oil and sprinkle with toasted pumpkin seeds. Chef Tip(s): For greater convenience, soup can be pureed in stockpot with stick blender.