My Special Roasted Pumpkin Bisque A Fall Tradition Recipes

PUMPKIN BISQUE

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.

PUMPKIN BISQUE

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.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

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.

THANKSGIVING PUMPKIN BISQUE

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.