Autumn Pumpkin Bisque Recipes

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AUTUMN BISQUE



Autumn Bisque image

I like cozy comfort soups that taste creamy-without the cream. This one's full of good stuff like rutabagas, leeks, fresh herbs and almond milk. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1/4 cup dairy-free spreadable margarine
2 teaspoons minced fresh chives
2 teaspoons minced fresh parsley
1/2 teaspoon grated lemon zest
BISQUE:
2 tablespoons olive oil
2 large rutabagas, peeled and cubed (about 9 cups)
1 large celery root, peeled and cubed (about 3 cups)
3 medium leeks (white portion only), chopped (about 2 cups)
1 large carrot, cubed (about 2/3 cup)
3 garlic cloves, minced
7 cups vegetable stock
2 teaspoons minced fresh thyme
1-1/2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 cups almond milk
2 tablespoons minced fresh chives

Steps:

  • Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

Nutrition Facts : Calories 146 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

GINGERED PUMPKIN BISQUE



Gingered Pumpkin Bisque image

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

1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/3 cup apple cider or juice
3/4 cup plus 2 tablespoons canned pumpkin
2 tablespoons plus 1-1/2 teaspoons maple syrup
1/8 teaspoon dried thyme
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
Dash ground cloves
1/2 cup heavy whipping cream or half-and-half cream
1/4 teaspoon vanilla extract
Additional heavy whipping cream, optional
Fresh thyme sprigs, optional

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 :

PUMPKIN BISQUE (DAIRY FREE)



Pumpkin Bisque (Dairy Free) image

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

2 tablespoons olive oil
½ large white onion, chopped
2 (15 ounce) cans pumpkin puree
1 (13 ounce) can coconut milk
2 cups low-sodium chicken broth, or to taste
2 tablespoons chopped fresh thyme
1 tablespoon sea salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon herbes de Provence

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

MY SPECIAL ROASTED PUMPKIN BISQUE - A FALL TRADITION



My Special Roasted Pumpkin Bisque - a Fall Tradition image

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

1 large pumpkin, however small enough to fit whole in your oven (jack o lantern size)
5 tablespoons unsalted butter
5 fresh thyme sprigs, whole
2 teaspoons sea salt
2 teaspoons fresh ground pepper
1 small onion, chopped
4 garlic cloves, chopped
2 tablespoons extra virgin olive oil
6 cups pumpkin flesh (including aromatics from above)
32 ounces chicken broth (preferably organic)
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/8 teaspoon nutmeg
1/8 teaspoon powdered ginger
sea salt, to taste
fresh ground black pepper, to taste
3/4 cup whipping cream

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

AUTUMN PUMPKIN BISQUE



Autumn Pumpkin Bisque image

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

3 tablespoons olive oil
2 cups diced onions
1/2 cup chopped green bell pepper
1 teaspoon curry powder
5 cups canned chicken broth (or more)
1 (15 ounce) can pumpkin puree
1 cup frozen corn kernels
1/2 cup crushed tomatoes, with added puree
1/2 teaspoon dried rubbed sage
1 cup grated extra-sharp cheddar cheese

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.

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