Nutty Pumpkin Bisque Recipes

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NUTTY PUMPKIN BISQUE



Nutty Pumpkin Bisque image

Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. -Lauri Knox, Pine, Colorado

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken stock
1 can (15 ounces) solid-pack pumpkin
1/2 cup sherry or chicken stock
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 cup heavy whipping cream
3/4 cup chopped pecans, toasted
1/2 cup salted pumpkin seeds or pepitas, toasted
Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

Steps:

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.

Nutrition Facts : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.

PUMPKIN BISQUE



Pumpkin Bisque image

Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.

Provided by Tara Parker-Pope

Time 15m

Yield 4 servings

Number Of Ingredients 13

2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)

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.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams

PUMPKIN BISQUE



Pumpkin Bisque image

Make and share this Pumpkin Bisque recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk

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.

CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE



Curried Pumpkin Bisque with Cheddar Cheese image

Categories     Soup/Stew     Onion     Tomato     Appetizer     Thanksgiving     Cheddar     Corn     Pumpkin     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.

NUTTY PUMPKIN BARS



Nutty Pumpkin Bars image

This recipe was from my elderly neighbor and I loved as a child. She has long since passed away but whenever I make these the happy childhood memories come rushing back.

Provided by Gran28540

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 16

1 cup all-purpose flour
1 cup packed dark brown sugar
⅔ cup solid-pack pumpkin puree
½ cup butter, softened
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon baking powder
½ cup chopped pecans
2 tablespoons butter, softened
1 ½ cups confectioners' sugar, sifted
2 tablespoons orange juice
1 tablespoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.
  • Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.
  • Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 22 g, Cholesterol 28.2 mg, Fat 6.9 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 95.5 mg, Sugar 17.1 g

VELVETY PUMPKIN BISQUE



Velvety Pumpkin Bisque image

Make and share this Velvety Pumpkin Bisque recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 8h15m

Yield 12 one cup servings

Number Of Ingredients 10

3 (15 ounce) cans pumpkin
2 (14 ounce) cans chicken broth
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons packed brown sugar
1 tablespoon pumpkin pie spice
3/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 cups half-and-half
2 tablespoons butter

Steps:

  • Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
  • Cover and cook on LOW for 7-8 hours.
  • Add in half-and-half and butter; stir and let heat through.
  • Check seasoning to taste and add more salt/pepper if desired.
  • Serve in soup bowls.

SMOKY PUMPKIN BISQUE



Smoky Pumpkin Bisque image

A savory, smoky pumpkin soup.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 16m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
½ sweet onion (such as Vidalia®), chopped
¼ cup bacon bits
½ cup sweet vermouth
1 teaspoon ancho chile powder
1 teaspoon chipotle powder
¼ teaspoon ground cinnamon
½ (16 ounce) can pumpkin puree
¼ cup half-and-half

Steps:

  • Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 25.7 g, Cholesterol 21.2 mg, Fat 14.1 g, Fiber 5.3 g, Protein 9.2 g, SaturatedFat 4.4 g, Sodium 760.8 mg, Sugar 11.1 g

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