Pumpkin Pecan Bisque Recipes

PUMPKIN PECAN BISCUITS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
• Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely.
• Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil.
• Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency.
• Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap.
• Chill dough in the freezer for 10 minutes.
• Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet.
• Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.

VEGAN PUMPKIN BISQUE

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 PEAR BISQUE WITH GOAT CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
• Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
• Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
• Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

MY SPECIAL ROASTED PUMPKIN BISQUE - A FALL TRADITION

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.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

MAPLE PUMPKIN BISQUE

Steps:

• Heat oil in a soup pot over medium heat.
• Add onion and garlic; cook, stirring often for 5 minutes.
• Add pumpkin and cook, stirring often, for 5 minutes.
• Add wine and simmer until reduced by half.
• Add vegetable and chicken broth; cook until reduced by half.
• (At this point, pumpkin should be soft - if not, continue cooking until soft.).
• Puree soup in a food processor or blender.
• Return soup to pot.
• Season with cinnamon, nutmeg, salt and pepper.
• Stir in cream and maple syrup.
• Reheat, if necessary, and serve.