Spicy Pumpkin Bisque Recipes

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!

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.

PUMPKIN-COCONUT BISQUE

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
• Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

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.

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.

PUMPKIN RAVIOLI BISQUE

Steps:

• Bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
• Prepare a skillet with cooking spray and place over medium heat. Cook the onion and garlic in the hot skillet until brown. Stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. Ladle over drained ravioli to serve.