PUMPKIN BISQUE
Creamy pumpkin bisque with a touch of curry and saffron is a great way to enjoy the flavor of pumpkin in the fall or all year aound.
Provided by Stephanie Manley
Categories Soup
Time 25m
Number Of Ingredients 8
Steps:
- Melt butter in a medium-sized pot over medium heat
- Add chopped onions and chopped garlic and sauté until the onions are translucent.
- Add curry powder, stir well, and cook for about one minute. This mixture should be very fragrant.
- Add saffron strands and stir well.
- Add four cups of chicken broth and stir well.
- Add one can of pure pumpkin and stir until the pumpkin is fully blended.
- Reduce heat to low and cook for about five minutes or until heated through.
- Add heavy cream and stir.
- Taste and season with salt if desired.
Nutrition Facts : Calories 220 kcal, Carbohydrate 14 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 928 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
VEGAN PUMPKIN BISQUE
Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
- Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
- Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.
PUMPKIN AND TOMATO BISQUE (DAIRY-FREE)
No milk in this creamy soup. To make it vegetarian, use vegie broth. Freezes well, so can be made ahead of time during the holidays. This can also be garnished with a red pepper puree drizzled onto each serving.
Provided by Outta Here
Categories Pumpkin
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a 10-inch skillet, heat oil (or butter) over medium-low heat. Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes. Stir in stock and let simmer, partially covered, about 15 minutes.
- Pour the tomatoes with their juice into a food processor. Add honey (or syrup) and puree. Add the pumpkin and pulse again. Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.
- Add the puree back to the stock. Season with salt and reheat until hot.
- Serve.
Nutrition Facts : Calories 142.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 2.7, Sodium 135.5, Carbohydrate 15, Fiber 1.9, Sugar 8, Protein 4
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