Nutty Pumpkin Bisque Food

NUTTY PUMPKIN BISQUE

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.

NUTTY PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat flour, brown sugar, pumpkin, 1/2 cup butter, eggs, cinnamon, vanilla extract, baking soda, nutmeg, ginger, and baking powder together in a large bowl using an electric mixer on medium speed until batter is evenly combined, about 2 minutes. Fold pecans into batter and spread into the prepared baking pan.
• Bake in the preheated oven until edges are lightly browned, 20 to 25 minutes. Remove from oven and cool.
• Beat 2 tablespoons butter and confectioners' sugar together in a bowl using an electric mixer until smooth; beat in orange juice and orange zest until frosting is light and spreadable. Spread frosting onto cooled bars.

PUMPKIN BISQUE

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.

PUMPKIN BISQUE

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 BISQUE

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.

SMOKY PUMPKIN BISQUE

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.

NUTTY PUMPKIN BROWNIES

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray.
• Turn brownie mix container upside down; tap lid on counter to loosen mix. Add water. Replace lid tightly. Shake hard 45 seconds. Tap bottom corners of container to loosen remaining mix; shake again.
• Pour batter into pan. Replace lid, turn container upside down and tap on counter. Pour remaining batter into pan.
• In small bowl, stir together pumpkin and pumpkin pie spice. Spread pumpkin mixture over batter. Using knife or chopstick, make swirl pattern.
• Bake 35 to 40 minutes or until brownies pull away from side of pan and center is set. Cool completely in pan, about 30 minutes.
• Sprinkle pecans over top. For large brownies, cut into 3 rows by 2 rows; for small brownies, cut into 3 rows by 3 rows.

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.