HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS
Pumpkin Bisque with Maple Syrup has a light sweet fusion. Alaskan Sea Scallops with Cajuin Seasoning add a spicy flavor to the Bisque.
Provided by Potagekempcc
Categories One Dish Meal
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 22
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.
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.
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.
NEW ENGLAND PUMPKIN BISQUE
Make and share this New England Pumpkin Bisque recipe from Food.com.
Provided by RSHDiva
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In heavy stock pan heat butter, saute onions and pears about 5 minutes or til soft.
- Add sage,and salt and pepper. Add flour, cook few minutes, Add stock slowly, whisking to remove lumps.
- Add pumpkin, curry, brown sugar and bring to a simmer. cook 30 minutes. Puree. Add cream. Heat through and serve.
- Tastes richer next day. Makes 12 cups.
Nutrition Facts : Calories 289.4, Fat 15.8, SaturatedFat 9, Cholesterol 46.7, Sodium 363.3, Carbohydrate 31.2, Fiber 1.5, Sugar 15.3, Protein 7.2
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