Autumn Pumpkin Bisque Food

SAVORY PUMPKIN BISQUE

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!

AUTUMN BISQUE

Steps:

• Mix first 4 ingredients. Using a melon baller or 1-teaspoon measuring spoon, shape mixture into 12 balls. Freeze on a waxed paper-lined baking sheet until firm. Transfer to a freezer container; freeze up to 2 months., In a 6-qt. stock pot, heat oil over medium heat; saute rutabagas, celery root, leeks and carrot for 8 minutes. Add garlic; cook and stir for 2 minutes. Stir in stock, herbs, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 30-35 minutes. , Puree soup using an immersion blender. Or cool slightly and puree in batches in a blender; return to pan. Stir in milk; heat through. Removed herbed margarine from freezer 15 minutes before serving. Top servings with chives and margarine.

GINGERED PUMPKIN BISQUE

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.

PUMPKIN BISQUE SOUP RECIPE

Steps:

• Heat the oil in a medium pan over medium heat.
• Add the onions and saute 5 minutes or until translucent.
• Add the garlic, thyme, salt, and pepper and saute for 3 minutes.
• Stir in the pumpkin and chicken broth until well combined.
• Cover, reduce the heat to medium-low and simmer 15 to 20 minutes, stirring occasionally.
• Adjust the salt and pepper to taste.

PUMPKIN AND SHRIMP BISQUE

Steps:

• 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
• 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
• 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
• Variation
• Substitute winter squash purée, such as butternut or acorn, for the pumpkin.

AUTUMN PUMPKIN BISQUE

Steps:

• Heat oil in heavy large pot over medium heat.
• Add onions and bell pepper; saute until soften, about 8 minutes.
• Add curry powder and stir 1 minute.
• Add broth and next 4 ingredients; bring to boil.
• Reduce heat and simmer 15 minutes.
• Season with salt and pepper.
• Serve with grated cheddar cheese.

MY SPECIAL ROASTED PUMPKIN BISQUE - A FALL TRADITION

Steps:

• Preheat oven to 400 degrees. Adjust oven racks to fit whole pumpkin in the oven without the stem coming in contact with the coils.
• Rinse the outside of pumpkin to remove any residual dirt or debris. Dry.
• Carefully cut out the top portion of the pumpkin surrounding the stem so that you are creating a "lid" for the entire pumpkin. Do this on an angle so that the knife is pointed almost straight out from you. You will be creating a lip for the lid of the pumpkin to rest on so that it does not fall straight in while cooking.
• Place lid upside down in a bowl of water so that the stem becomes very wet. While this is soaking for a few minutes, clean out interior of pumpkin, removing any strings and seeds. Rinse seeds and set aside to roast later on if desired.
• With pumpkin cavity cleaned out, place butter, garlic, onion, salt, pepper, and thyme inside.
• Place pumpkin on a cookie sheet lined with foil or parchment paper.
• Replace lid on pumpkin and use the olive oil to grease the entire exterior of the pumpkin, lid included.
• Put pumpkin in oven, again making sure that stem isn't touching the coils.
• Bake for one hour. Check for doneness by carefully removing lid and scraping a knife very gently into the interior flesh, but not piercing it through. Texture should be soft and scoopable. If still a bit hard, then cook for an additional 30 minutes or so until soft. The outside of the pumpkin with be a burnt orange and brown.
• Once done, remove pumpkin from oven and let cool for 10 minutes.
• Scrape interior flesh very gently, not going too deep, and making sure to get the flesh at the bottom mainly, where the butter and aromatics were.
• Once you have about 4 cups of flesh, including the thyme sprigs and such, then set the whole pumpkin aside for later and place flesh in a big stockpot of dutch oven. Add chicken broth and simmer for 10 minutes.
• Remove thyme sprigs, but scrape some of the little leaves into the soup.
• With an immersion blender, puree the soup completely. If very thick like pudding add a little extra water or chicken broth.
• Add all seasonings to the puree, adjusting to suit your individual tastes.
• With a ladle, strain puree through a mesh sieve into a large bowl. The soup should go through somewhat easily with you pushing it through gently with the ladle.
• Rinse out your stockpot and replace the strained soup. Stir in the whipping cream and adjust salt and pepper seasonings.
• Let bisque simmer on stovetop for another 10 minutes at least, for flavors to meld.
• To serve bisque, place pumpkin on a large platter. Place a large bowl inside of pumpkin (if you are able to fit it through the top hole) and pour soup into that bowl, replacing lid and placing on table. Otherwise, if you feel the pumpkin walls and bottom are still solid enough and there are no visible holes in the flesh, then you can try pouring the soup directly into the pumpkin shell itself and serving directly out of the pumpkin. For a decorative touch, line the platter with kale leaves to resemble foliage.
• Serve at the table with the lid in place and ladle sticking out.
• **To roast the reserved pumpkin seeds for a snack: Preheat oven to 350 degrees. Rinse pumpkin seeds and remove any strings. Dry seeds lightly with a cloth or paper towel. Spread onto a sheet pan. Sprinkle with salt, cumin and chili powder. Toss well with hands. Bake for 20 minutes or until well toasted and dried out. Remove from oven, sprinkle olive oil across seeds and toss in a bowl. Add more salt or spices according to your preference.

CREAMY PUMPKIN CRAB BISQUE

Steps:

• Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft.
• Add pumpkin puree, broth and spice. Mix well. Add crab and simmer soup for 5-10 minutes on medium heat to let the flavors to blend together.
• Add heavy cream and turn the heat off. Stir and its ready to be served.