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 BISQUE WITH SMOKED GOUDA
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.
Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
SPICY PUMPKIN BISQUE
Pumpkin soup is a favorite around here! We use it for a lot of our dishes, besides having it sauteed with onions and garlic, we also use it with black beans, & kidney beans, just to name a few. This recipe as is, could not be made for the home, so we alter it a bit.
Provided by Manami
Categories Thanksgiving
Time 1h
Yield 1 tureen, 7-8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 404.9, Fat 38.7, SaturatedFat 24.1, Cholesterol 128, Sodium 137.1, Carbohydrate 14.4, Fiber 2, Sugar 4.7, Protein 3.4
SPICED PUMPKIN AND SWEET POTATO BISQUE
Provided by Food Network
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Peel sweet potatoes and puree in machine; strain and add cooked pumpkin and 1 cup heavy cream and bring to a boil in a medium saucepan. Add all spices and thin out to desired consistency with stock. Season with salt and pepper and garnish with chives and roasted chestnuts.;
PUMPKIN BISQUE
Make and share this Pumpkin Bisque recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
PUMPKIN-COCONUT BISQUE
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.
SPICY PUMPKIN BISQUE RECIPE - (4.5/5)
Provided by á-2233
Number Of Ingredients 15
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.
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 :
More about "spicy pumpkin bisque recipes"
CREAMY PUMPKIN BISQUE - COPYKAT RECIPES
From copykat.com
5/5 (4)Total Time 25 minsCategory SoupCalories 220 per serving
- In a medium-sized pot saute chopped onions and chopped garlic in two tablespoons of butter. Cook until onion is translucent and fully cooked. Add in curry powder, stirring well, cook for about one minute, this mixture should be very fragrant, add saffron strands and stir well.
- Add four cups of chicken broth, and stir well. Add one can of pure pumpkin and mix until the pumpkin is fully blended. Reduce heat to low, and cook for about five minutes before adding 1/2 cup heavy cream. Season with salt if desired.
- This tastes wonderful with a little freshly grated nutmeg over the top. This soup reheats very well, so you can make it ahead of time or even pack in a lunch and bring to work. I like to serve this soup with buttered Melba toasts.
PUMPKIN BISQUE WITH SPICY SHRIMP RECIPE - EMILY FARRIS
From foodandwine.com
5/5 (1)Total Time 1 hr 30 minsAuthor Emily Farris
- Peel and devein the shrimp, reserving the shells. Set the shrimp aside and heat one tablespoon of the olive oil in a large saucepan over moderately high heat. Add the shrimp shells and sauté, stirring frequently, until the shells turn orange, about four minutes. Add the wine and cook until reduced by half, about five minutes. Add the vegetable broth and bay leaves, bring to a boil and reduce heat to low and simmer for 30 minutes. Strain the stock through a fine mesh sieve and return to the saucepan.
- Heat the remaining tablespoon of the olive oil in a large sauté pan over moderately high heat. Season the peeled and deveined shrimp with one tablespoon of the Cajun spice blend, then add it to the pan, sautéing for two minutes. Flip the shrimp and sauté for one more minute. Remove shrimp from the pan, cut each into four pieces, and set aside.
- In a large pot, melt the butter over moderate heat. Once the butter is just beginning to brown, add the leeks and sauté for 5 minutes. Add the remaining Cajun spice blend, cinnamon and nutmeg and cook for 3 minutes. Add the pumpkin puree and shrimp stock and broth mixture, stir to incorporate, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the cream and let cool for 10 minutes.
- Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return mixture to saucepan. Divide the shrimp pieces between six bowls and pour hot soup over the top.
SAVORY PUMPKIN BISQUE RECIPE | CHEFDEHOME.COM
From chefdehome.com
SPICY PUMPKIN BISQUE RECIPE - PEG'S HOME COOKING
From pegshomecooking.com
SPICED PUMPKIN BISQUE | MIDWEST LIVING
From midwestliving.com
SPICY PUMPKIN & LOBSTER BISQUE - GLOBELLE AFFAIRS
From globelleaffairs.com
BEST PUMPKIN BISQUE RECIPE - HOW TO MAKE PUMPKIN BISQUE
From prevention.com
SPICY PUMPKIN-COCONUT BISQUE | OREGONIAN RECIPES
From recipes.oregonlive.com
CREAMY PUMPKIN CRAB BISQUE - THE TOP MEAL
From thetopmeal.com
SPICED PUMPKIN BISQUE - EATS BY THE BEACH
From eatsbythebeach.com
SPICY PUMPKIN BISQUE - CHEF PAUL SHUFELT
From robertspencerhosp.com
EASY PUMPKIN BISQUE | VEGKITCHEN
From vegkitchen.com
PUMPKIN BISQUE RECIPE: HOW TO MAKE PUMPKIN BISQUE
From masterclass.com
RECIPESOURCE: SPICY PUMPKIN BISQUE
From recipesource.com
CREAMY SPICY PUMPKIN BISQUE RECIPE
From recipeland.com
You'll also love