SPICED PUMPKIN BISQUE RECIPES
SPICED PUMPKIN BISQUE | MIDWEST LIVING
The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own creme fraiche for the garnish, or use purchased creme fraiche or sour cream.
Provided by Midwest Living
Categories Food
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield Makes 8 3/4-cup appetizer servings.
Number Of Ingredients 13
Steps:
- For homemade crème fraîche: In a screw-top jar, combine whipping cream and buttermilk. Cover and shake well. Let stand at room temperature for 2 to 5 hours or until thickened. Store in refrigerator for up to 3 weeks. (Or use purchased crème fraîche, available in large supermarkets.)
- For soup: In a large saucepan, melt butter over medium heat. Add onions and garlic; cook in hot butter until tender, about 5 minutes, stirring occasionally. Add curry powder, cayenne, salt and coriander. Cook and stir for 5 minutes more. Add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 25 minutes.
- Stir pumpkin and half-and-half into the onion mixture. Cook, uncovered, over medium to medium-low heat about 10 minutes or until heated through. (Do not boil). Remove from heat; cool mixture slightly.
- Using a handheld immersion blender, blend soup mixture until nearly smooth; heat through before serving. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through for serving.)
- To serve, ladle the hot soup into warm soup bowls. Top each serving with crème fraîche and fresh parsley. Serve immediately.
Nutrition Facts : Calories 233 calories, CarbohydrateContent 11 g, CholesterolContent 70 mg, FatContent 21 g, ProteinContent 3 g, SaturatedFatContent 13 g, SodiumContent 551 mg, SugarContent 4 g
SAVORY PUMPKIN BISQUE RECIPE | CHEFDEHOME.COM
This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free.
Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.
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So, let's try some Savory Pumpkin Bisque today!
PUMPKIN BISQUE
Pumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.
Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.
This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)
Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick.
WHAT TO SERVE WITH PUMPKIN BISQUE?
I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.
Wish you all happy holiday month!
Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.
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-Savita x
Provided by Savita
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 of 1 Cup Servings
Number Of Ingredients 13
Steps:
- Melt butter in a heavy bottom dutch oven. Add minced garlic and onion. Cook on medium heat until onions are soft. 2-3 minutes. Don't let garlic or onion burn.
- Add in minced chipotle, oregano and pumpkin spice. Sauté for 30 seconds to bloom the spices. Now add pumpkin puree. Add water (or vegetable stock, if using) and 1/2 tsp of salt. Mix well so that pumpkin puree is fully mixed with stock. No signs of lumps. Turn heat to medium high. Bring to boil and then simmer on medium heat for 5 more minutes.
- Add honey and apple cider vinegar. Mix well. Turn off heat. Mix in heavy cream while continuously stirring the soup. I use from 1/3 cup to 1/2 cup of heavy cream.
- Return pan to medium-low heat. Simmer until soup thickens. (3-4 minutes) Add cheddar cheese and mix until cheese has melted. Taste and adjust salt/honey. (I end up adding 1/2 tsp more salt.) Ladle into bowls, garnish with fresh chopped parsley. Serve and enjoy!
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