PUMPKIN BISQUE
Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.
Provided by Tara Parker-Pope
Time 15m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams
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.
PUMPKIN AND MAPLE BISCUITS
These are tender, moist biscuits with a subtle and mellow taste and a bright saffron-yellow color. Even my son who hates pumpkin will eat these.
Provided by Kathy Midkiff Goins
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place the flour in a large bowl. Make a well in the center of the flour. Place the pumpkin, sour cream, maple flavoring, and syrup in the well. Mix the pumpkin mixture into the flour to make the dough until stiff. Roll the dough on a lightly-floured surface. Cut into 8 biscuits. Dip each biscuit into the melted shortening and place the biscuits on the baking sheet with the side that was dipped in shortening facing up.
- Bake in preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.7 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 580.5 mg, Sugar 4.1 g
MY SPECIAL ROASTED PUMPKIN BISQUE - A FALL TRADITION
Delicious pumpkin bisque served right from the pumpkin itself! The pumpkin is roasted whole in the oven with an infusion of flavors steaming inside and then finished on the stovetop to create a rich velvety bisque with incredible depth that is then replaced in the pumpkin to serve. The bisque is meant to be fragrant and almost spicy, but of course you can adjust the seasonings to your liking. This is unlike any recipe out there as I have spent the last 10 years perfecting it. It is a favorite for our autumn family get-togethers and you will find yourself craving this day after day!
Provided by Dans La Lune
Categories Vegetable
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 158.4, Fat 15.7, SaturatedFat 8.3, Cholesterol 39.7, Sodium 779.3, Carbohydrate 2.4, Fiber 0.3, Sugar 0.6, Protein 2.6
MAPLE PUMPKIN DOUGHNUTS
Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!
Provided by sweetlab
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
- Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
- Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
- Scoop about 1/4 cup batter into each doughnut well.
- Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
- Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
- Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 41.9 g, Cholesterol 23.6 mg, Fat 11.1 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 209.8 mg, Sugar 25.6 g
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
MAPLE-PUMPKIN COOKIES
Cake-like pumpkin cookies with a hint of maple syrup. Not too sweet, so if you have a sweet tooth, drizzle with the icing!
Provided by EEE
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
- Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons maple syrup, and egg; mix well.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Mix into pumpkin mixture. Stir in raisins.
- Drop batter by teaspoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 11 to 13 minutes. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Mix confectioners' sugar and 1/4 cup maple syrup for icing together in a bowl. Drizzle onto cooled cookies.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 14.6 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 96.5 mg, Sugar 9.7 g
SMOKY PUMPKIN BISQUE
A savory, smoky pumpkin soup.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 16m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.
Nutrition Facts : Calories 315.3 calories, Carbohydrate 25.7 g, Cholesterol 21.2 mg, Fat 14.1 g, Fiber 5.3 g, Protein 9.2 g, SaturatedFat 4.4 g, Sodium 760.8 mg, Sugar 11.1 g
PUMPKIN BISQUE
Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy saucepan, heat oil over medium-high heat.
- Sauté the leek and chopped apple until the leek softens, about 4 minutes.
- Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
- Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
- Transfer the hot soup to a blender or food processor and purée.
- Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
Nutrition Facts : Calories 100.3, Fat 1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 22.8, Fiber 3, Sugar 4.2, Protein 1.7
More about "maple pumpkin bisque food"
ROASTED PUMPKIN WITH MAPLE, CHILI AND FETA
From recipetineats.com
HARVEST PUMPKIN BISQUE - NEW ENGLAND TODAY
From newengland.com
MAPLE PUMPKIN BISQUE - BRANON'S WEST VIEW MAPLES
CREAMY PUMPKIN MAPLE BISQUE - HOME BAKED JOY
PUMPKIN AND MAPLE SYRUP BISQUE LUDA FOODS RECIPE
From luda.ca
Cooking time 20 minutesPreparation time 20 minutesDifficulty 15/20Yield serving 10
MAPLE PUMPKIN BISQUE - THROUGH HER LOOKING GLASS
From throughherlookingglass.com
Reviews 19Estimated Reading Time 4 minsServings 5Published 2018-10-12
ROASTED PUMPKIN BISQUE : HEALTHY FALL SOUP RECIPE - SPOONABILITIES
From spoonabilities.com
MAPLE PUMPKIN BISQUE | RECIPE | PUMPKIN BISQUE, PUMPKIN SOUP …
From pinterest.com
MAPLE PUMPKIN SANDWICH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CREAMY PUMPKIN MAPLE BISQUE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
RECIPES – BRANON'S WEST VIEW MAPLES - VERMONT MAPLE SYRUP
From branonvtorganicmaple.com
BUTTERNUT SQUASH BISQUE | BRUNCH | CHICKEN SOUP | HOW TO | TASTE LIFE
From tastelife.tv
PUMPKIN SOUP - ONCE UPON A CHEF
From onceuponachef.com
SMOKEY PUMPKIN AND MUSHROOM BISQUE WITH MAPLE BACON RECIPE …
From atkins.ca
SAVORY PUMPKIN BISQUE RECIPE | CHEFDEHOME.COM
From chefdehome.com
MAPLE BUTTERNUT SQUASH BISQUE RECIPE | EDIBLE DOOR
From edibledoor.ediblecommunities.com
ROASTED PUMPKIN BISQUE - RECIPE GIRL
From recipegirl.com
PUMPKIN COCONUT BISQUE - FRAMED RECIPES
From framedrecipes.com
SPICED PUMPKIN BISQUE - EATS BY THE BEACH
From eatsbythebeach.com
RECIPES – TAGGED "BISQUE" – BRANON'S WEST VIEW MAPLES
From branonvtorganicmaple.com
PUMPKIN BISQUE RECIPE: HOW TO MAKE PUMPKIN BISQUE - 2022
From masterclass.com
BUTTERNUT SQUASH BISQUE | BRUNCH | CHICKEN SOUP | HOW TO | TASTE LIFE
From m.tastelife.tv
PUMPKIN MAPLE BISQUE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MAPLE PUMPKIN BISQUE | RECIPE | PUMPKIN BISQUE, MAPLE PUMPKIN, …
From pinterest.com
SWEET & SAVORY PUMPKIN SOUP WITH MAPLE SUGAR RECIPE
From foodandwine.com
PUMPKIN BISQUE - VEGETARIAN MAMMA
From vegetarianmamma.com
MAPLE PUMPKIN BISQUE | PUMPKIN BISQUE, MAPLE PUMPKIN, BISQUE …
From pinterest.ca
SPICY PUMPKIN BISQUE RECIPE - FOOD.COM
From food.com
GINGERY PUMPKIN BISQUE WITH MAPLE SYRUP - YOGAJOURNAL.COM
From yogajournal.com
DREAMY PUMPKIN PIE BISQUE - A PLANT-BASED REVOLUTION
From aplantbasedrevolution.com
MAPLE PUMPKIN BISQUE - LILY'S LADLE
From lilysladle.com
MAPLE PUMPKIN BISQUE - THROUGH HER LOOKING GLASS | PUMPKIN …
From pinterest.com
OH SHE GLOWS VEGAN PUMPKIN PIE WITH MAPLE AND A BAKED OAT CRUST
From chatelaine.com
MAPLE PUMPKIN BISQUE | RECIPE | PUMPKIN BISQUE, MAPLE PUMPKIN, …
From pinterest.com
SMOKEY PUMPKIN AND MUSHROOM BISQUE WITH MAPLE BACON RECIPE
From atkins.com
PUMPKIN BISQUE - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love