Thai Pumpkin Bisque Recipes

SMOKY PUMPKIN BISQUE

Smoky Pumpkin Bisque image

A savory, smoky pumpkin soup.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 16m

Yield 2

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
½ sweet onion (such as Vidalia®), chopped
¼ cup bacon bits
½ cup sweet vermouth
1 teaspoon ancho chile powder
1 teaspoon chipotle powder
¼ teaspoon ground cinnamon
½ (16 ounce) can pumpkin puree
¼ cup half-and-half

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.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 25.7 g, Cholesterol 21.2 mg, Fat 14.1 g, Fiber 5.3 g, Protein 9.2 g, SaturatedFat 4.4 g, Sodium 760.8 mg, Sugar 11.1 g

THAI PUMPKIN SOUP

Thai Pumpkin Soup image

This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!

Provided by BRIGIT

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 ⅛ cups chicken stock
4 cups peeled and diced pumpkin
1 ½ cups unsweetened coconut milk
1 bunch fresh basil leaves

Steps:

In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g

PUMPKIN-COCONUT BISQUE

Pumpkin-Coconut Bisque image

Categories Soup/Stew Garlic Onion Appetizer Sauté Coconut Pumpkin Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg
*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.

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.

SHIITAKE MUSHROOM BISQUE WITH PUMPKIN

Shiitake Mushroom Bisque With Pumpkin image

Provided by Florence Fabricant

Categories soups and stews, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 cup chopped onion
1 clove garlic, minced
2 cups chopped shiitake mushrooms or plain white mushrooms
6 cups peeled, cubed pumpkin (flesh of a three-pound pumpkin)
4 cups chicken stock, preferably homemade 3 cups half-and-half
Salt and freshly ground black pepper
1/4 cup lightly toasted hulled pumpkin seeds
1 tablespoon chopped parsley
3 cups half-and-half

Steps:

Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
Puree the mixture in a blender or a food processor.
Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
Serve sprinkled with pumpkin seeds and parsley.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 17 grams, Sodium 808 milligrams, Sugar 13 grams, TransFat 0 grams

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