Pumpkin And Sweet Potato Bisque Recipes

SWEET POTATO-PUMPKIN CURRY BISQUE - GLUTEN FREE & VEGAN

Steps:

• In a small pot, boil the cashews with the water on high heat for ten minutes. After the cashews are done boiling, drain the cashews.
• Preheat oven to 425°F (218°C).
• Put the cashews in a high speed blender along with the cashew milk and garlic cloves. Blend on high until the mixture is smooth and creamy, approximately three minutes.
• Take your cubed sweet potatoes and pop them onto a baking sheet with one tbsp of olive oil. Make sure to toss the potatoes to make sure they're all coated. (For an oil free version, drop the olive oil and just place the sweet potatoes on a parchment lined baking sheet)
• Put the potatoes in the oven and bake for 22 minutes. Toss half way through.
• In a large soup pot, add one tbsp of olive oil and heat to medium heat.
• Once the oil is heated, add the onions and sauté until caramelized. This will take about six minutes.
• Once the onions are caramelized, add the curry, ginger, and cumin to the onions. Sauté for another two minutes so the spices can release their oils.
• Now add the roasted sweet potato and pumpkin puree to the pot. Stir the mixture until everything is well combined.
• Add the cashew cream and the vegetable broth to the pot and stir until well combined.
• Bring the mixture to a soft boil, then reduce to a simmer.
• Let the mixture simmer together for fifteen minutes.
• Add salt and pepper to taste then blend with a submersion blender until completely smooth and creamy.
• Serve by topping the bisque with a little bit of cashew cream and pumpkin seeds.

SWEET POTATO BISQUE

Steps:

• Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
• Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

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.

SWEET POTATO BISQUE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
• Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
• Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
• Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
• Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
• Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
• Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

NUTTY PUMPKIN BISQUE

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.

PUMPKIN BISQUE

Steps:

• In a large, heavy saucepan, heat oil over medium-high heat.
• Sauté the leek and chopped apple until the leek softens, about 4 minutes.
• Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
• Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
• Transfer the hot soup to a blender or food processor and purée.
• Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

PUMPKIN PEANUT BISQUE

Steps:

• Melt butter in dutch oven. Add chopped onion and cook 5 minutes.
• In a blender, puree sweet potatoes and 1 cup broth together until smooth. (if using canned sweet potatoes, drain and rinse before blending.).
• Over medium high heat, add remaining broth, sweet potato mixture, pumpkin, apple butter, peanut butter and orange juice into the soup pot.
• Bring to boil, lower heat and simmer for 10 minutes, stirring occasionally.
• Just before serving, remove from heat and add milk or cream.