APPLE CIDER PUMPKIN BISQUE
A wonderful hearty autumn soup, goes great with a cold sandwich. This is not my recipe however-- I found this on the internet somewhere a while back and don't recall the source-- so if this is your recipe (especially if it could've been copyrighted by now) or you know whose it is, please let me know so I can give credit where it is due!
Provided by the80srule
Categories < 30 Mins
Time 30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in saucepan on low heat, don't burn the butter!
- Mix in the flour.
- Slowly stir in the milk.
- Stir constantly over medium heat until thickened. (about 15 minutes or so).
- Add pumpkin, mix and heat thoroughly.
- Slowly add the cider and fully incorporate.
- Sprinkle with some nutmeg to serve.
- For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Nutrition Facts : Calories 147, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.4, Sodium 100.9, Carbohydrate 9.6, Fiber 0.2, Sugar 0.2, Protein 4.6
APPLE PUMPKIN BISQUE
It's amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can't coax them apart. That's what happens to the applesauce and pumpkin purée in this sweet and savory soup. The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and tangy. Eaten together, they become a totally new taste sensation -- and a great way to fit fruit and veggies in! Courtesy of Mealtime.org
Provided by cannedfood
Categories Low Protein
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.
Nutrition Facts : Calories 114.3, Fat 5, SaturatedFat 2.8, Cholesterol 11.3, Sodium 352.3, Carbohydrate 15.5, Fiber 1, Sugar 11.1, Protein 3.3
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 :
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.
VELVETY PUMPKIN BISQUE
Make and share this Velvety Pumpkin Bisque recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 8h15m
Yield 12 one cup servings
Number Of Ingredients 10
Steps:
- Add the first 8 ingredients to a 4-5 quart slow cooker; stir to combine.
- Cover and cook on LOW for 7-8 hours.
- Add in half-and-half and butter; stir and let heat through.
- Check seasoning to taste and add more salt/pepper if desired.
- Serve in soup bowls.
SQUASH AND APPLE BISQUE
A delicious crockpot soup, which can be served warm or chilled. Adapted from Betty Crocker's "Slow Cooker" cookbook. Cooking times vary depending on whether you cook the soup on a low or on a high setting: 8-10 hours on low; or 3-5 on high. I posted this recipe for safe-keeping before I'd made it; and I have since made it with a few changes. See notes below.
Provided by bluemoon downunder
Categories Apple
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
- Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
- Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
- Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
- Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
- For crunch and colour, sprinkle with poppy seeds or chopped pecans.
- If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
- Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.
Nutrition Facts : Calories 184.6, Fat 6.3, SaturatedFat 3.5, Cholesterol 14.9, Sodium 289.1, Carbohydrate 32.2, Fiber 4, Sugar 4.9, Protein 3.5
MAPLE PUMPKIN BISQUE
I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year by substituting canned pumpkin!
Provided by Whisper
Categories Pumpkin
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
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