Best Spicy Pumpkin Bisque Recipes

Spicy Pumpkin Bisque image

Provided by Manami

Time 1h

Yield 1 tureen, 7-8 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
2 cups onions, chopped
1 cup celery, chopped
6 garlic cloves, minced
8 cups low sodium vegetable broth or 8 cups low sodium chicken broth
2 cups tomatoes, chopped
4 bay leaves
1 teaspoon grated fresh nutmeg
1 teaspoon cayenne pepper (optional)
4 cups pumpkin puree
2 cups heavy cream
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh Italian parsley, chopped

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

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.