Spicy Pumpkin Bisque Recipe 455

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!

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.

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.

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.

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:

• 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.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

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.