PUMPKIN AND SHRIMP BISQUE
Categories Soup/Stew Vegetable Appetizer Thanksgiving Shrimp Pumpkin White Wine Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
- 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
- 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
- Variation
- Substitute winter squash purée, such as butternut or acorn, for the pumpkin.
GINGERED PUMPKIN BISQUE
Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.
Nutrition Facts :
NUTTY PUMPKIN BISQUE
Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. -Lauri Knox, Pine, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.
Nutrition Facts : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.
PUMPKIN BISCUITS
A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Provided by Laura Owen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
- Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
- On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
- Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 91.7 mg, Sugar 1.3 g
PUMPKIN BISQUE
Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.
Provided by Tara Parker-Pope
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Steam or boil the pumpkin or squash until tender.
- Sauté onions over medium heat in olive oil until translucent.
- Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
- Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams
AUTUMN PUMPKIN BISQUE
This is a mild soup that I love to make near Thanksgiving--it's easy to make, filling, but not heavy. It takes well to added spices. From the November 2000 issue of "Bon Appetit", it can be made one day ahead. I usually make an easy pasta sauce with leftover crushed tomatoes.
Provided by rochsann
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium heat.
- Add onions and bell pepper; saute until soften, about 8 minutes.
- Add curry powder and stir 1 minute.
- Add broth and next 4 ingredients; bring to boil.
- Reduce heat and simmer 15 minutes.
- Season with salt and pepper.
- Serve with grated cheddar cheese.
SMOKY PUMPKIN BISQUE
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
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
THANKSGIVING PUMPKIN BISQUE
Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve.
Provided by Bergy
Categories Canadian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
- Transfer pumpkin to a food processor and puree.
- Return pumpkin to the chicken stock.
- In a skillet heat butter to bubbling over medium-high heat.
- Add minced onion and sauté until clear.
- Add garlic and saute 1 minute longer.
- Add salt, thyme, ginger and brown sugar.
- Add this mixture to the simmering pumpkin stock.
- Whisk in the lemon juice and pepper.
- Heat through uncovered for 25 minutes.
- Stir in the cream and heat 10 minutes.
- Top with nutmeg-thyme croutons.
- ---------CROUTONS---------.
- Heat butter and oil in a skillet over medium high heat until sizzling.
- Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
- Remove from heat and toss with thyme, nutmeg and seasoned salt.
- Cool to room temperature.
Nutrition Facts : Calories 414.7, Fat 31.5, SaturatedFat 17.2, Cholesterol 84.3, Sodium 907.1, Carbohydrate 27.5, Fiber 1.1, Sugar 11.9, Protein 7.3
SHIITAKE MUSHROOM BISQUE WITH PUMPKIN
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 11
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
CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE
Categories Soup/Stew Onion Tomato Appetizer Thanksgiving Cheddar Corn Pumpkin Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.
More about "thanksgiving pumpkin bisque recipes"
THANKSGIVING RECIPE MAKEOVERS: PUMPKIN BISQUE
From hope4cancer.com
Estimated Reading Time 3 mins
ROASTED PUMPKIN BISQUE | HEALTHY FALL SOUP RECIPE
From spoonabilities.com
50 BEST THANKSGIVING PUMPKIN DESSERTS | FOOD NETWORK
From foodnetwork.com
DELICIOUS PUMPKIN BISQUE SOUP | CULINARY BUTTERFLY
From culinarybutterfly.com
FIRE ROASTED TOMATO PUMPKIN BISQUE - BISQUE RECIPE
From muirglen.com
PUMPKIN BISQUE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EXPLORING PUMPKIN BISQUE: SO MANY WAYS TO MAKE IT!
From delishably.com
SAVORY PUMPKIN BISQUE RECIPE | CHEFDEHOME.COM
From chefdehome.com
PUMPKIN BISQUE RECIPE: HOW TO MAKE PUMPKIN BISQUE
From masterclass.com
3.3/5 (3)Total Time 50 minsCategory Soup
PUMPKIN BISQUE | NOSH AND NOURISH
From noshandnourish.com
HEALTHY THANKSGIVING STARTER: CARIBBEAN PUMPKIN BISQUE
From baptisthealth.net
TERRANCE BRENNAN HOME KITCHEN RECIPES
From tbhomekitchen.com
THANKSGIVING RECIPE MAKEOVERS: PUMPKIN BISQUE
From pinterest.com
PANTRY PUMPKIN BISQUE - HAPPY HEALTHY MAMA
From happyhealthymama.com
HEIRLOOM PUMPKIN APPLE BISQUE - ELLEN ECKER OGDEN
From ellenogden.com
PUMPKIN SHRIMP BISQUE | CHEW OUT LOUD
From chewoutloud.com
PUMPKIN BISQUE RECIPE. FALL, HALLOWEEN PARTY RECIPES. PUMPKIN …
From pumpkinnook.com
SPICED PUMPKIN BISQUE - EATS BY THE BEACH
From eatsbythebeach.com
PUMPKIN BISQUE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PERFECT FOR FALL CURRIED PUMPKIN BISQUE - COPYKAT RECIPES
From copykat.com
PUMPKIN BISQUE SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PUMPKIN BISCUITS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PUMPKIN BISQUE RECIPE | RECIPE | PUMPKIN BISQUE, BISQUE RECIPE, …
From pinterest.com
PUMPKIN BISQUE WITH SPICY SHRIMP RECIPE - EMILY FARRIS | FOOD
From foodandwine.com
PUMPKIN BISQUE - CUISINART.COM
CREAMY PUMPKIN CRAB BISQUE - THE TOP MEAL
From thetopmeal.com
PUMPKIN BISQUE SERVED IN A MINIATURE PUMPKIN SHELL
From pizzazzerie.com
LAUNCH YOUR THANKSGIVING FEAST WITH PUMPKIN BISQUE - KOSHER …
From kosherlikeme.com
PUMPKIN BISQUE | WILLIAMS SONOMA
PUMPKIN BISQUE - READER'S DIGEST CANADA
From readersdigest.ca
TERRIFIC PUMPKIN BISQUE RECIPE - RECIPES.NET
From recipes.net
STARTERS: ROASTED PUMPKIN CARAMEL BISQUE - CSMONITOR.COM
From csmonitor.com
A GINGER PUMPKIN BISQUE WITH LAYERS OF FLAVOR (GF/V)
From pinkfortitude.com
A TASTE OF THANKSGIVING | SALON.COM
From salon.com
PUMPKIN BISQUE | WILLIAMS SONOMA
From williams-sonoma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #cuisine #preparation #occasion #north-american #low-protein #bisques-cream-soups #soups-stews #canadian #dinner-party #holiday-event #food-processor-blender #stove-top #dietary #thanksgiving #low-carb #low-in-something #equipment #small-appliance #4-hours-or-less
You'll also love