Maple Pumpkin Bisque Recipes

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.

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.

Steps:

• Heat oil in a soup pot over medium heat.
• Add onion and garlic; cook, stirring often for 5 minutes.
• Add pumpkin and cook, stirring often, for 5 minutes.
• Add wine and simmer until reduced by half.
• Add vegetable and chicken broth; cook until reduced by half.
• (At this point, pumpkin should be soft - if not, continue cooking until soft.).
• Puree soup in a food processor or blender.
• Return soup to pot.
• Season with cinnamon, nutmeg, salt and pepper.
• Stir in cream and maple syrup.
• Reheat, if necessary, and serve.

Steps:

• Pre-Heat oven to 450°F and place oven rack in middle.
• Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
• Baste pumpkin every 15-minutes.
• Remove pumpkin flesh from shell and place into a bowl.
• In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
• Add 1/4 cup white wine and reduce by half.
• Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
• Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
• Reduce to a simmer for 30-minutes and stir several times.
• Remove from heat, discard bay leaves and puree the bisque.
• Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
• Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
• Season bisque with salt and pepper to taste.
• Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
• Garnish Pumpkin Bisque with Fresh Chopped Parsley.