Spicy Pumpkin Bisque Recipe 455

SPICY PUMPKIN BISQUE RECIPE - (4.5/5)

Steps:

• You'll Need: Blender Directions: 1.Melt 2 Tbsp butter in medium stock pot on LOW; add mirepoix. Cook about 15 min, until vegetables are softened. Add garlic, curry powder, and cayenne pepper; cook 2 min. 2.Add rice, stock, and pumpkin puree. Simmer 20-25 min or until rice is fully cooked. 3.Remove pan from heat; add sugar, remaining 4 Tbsp butter, mace, cinnamon, and cantaloupe. 4.Add soup carefully to blender, working in batches. Puree until silky smooth, pouring pureed soup into another pot. Season to taste with salt. Serve in warmed bowls. Drizzle with pumpkin seed oil and sprinkle with toasted pumpkin seeds. Chef Tip(s): For greater convenience, soup can be pureed in stockpot with stick blender.

SPICY PUMPKIN BISQUE

Steps:

• Melt the butter or margarine in a large stockpot.
• Add onions, celery, and garlic and sauté until onions are clear.
• Add stock, tomatoes, bay leaves. nutmeg, and cayenne pepper(if using).
• Bring to a boil.
• Reduce heat to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
• Strain and reserve the liquid.
• In a food processor or blender, pureé the vegetables with some of the liquid.
• Strain through a sieve.
• In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin.
• Heat through while stirring, about 10 minutes.
• Add cream.
• Season with salt and pepper, to taste.
• Heat through while stirring about 5 minutes.
• Garnish with parsley and Kitten's Garlic Croutons (Recipe #125034).
• Serve and enjoy!

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.

SMOKY PUMPKIN BISQUE

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.

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.