Sweet Curried 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!

PUMPKIN BISQUE

Steps:

• Melt butter in a medium-sized pot over medium heat
• Add chopped onions and chopped garlic and sauté until the onions are translucent.
• Add curry powder, stir well, and cook for about one minute. This mixture should be very fragrant.
• Add saffron strands and stir well.
• Add four cups of chicken broth and stir well.
• Add one can of pure pumpkin and stir until the pumpkin is fully blended.
• Reduce heat to low and cook for about five minutes or until heated through.
• Add heavy cream and stir.
• Taste and season with salt if desired.

CURRIED PUMPKIN SOUP

Steps:

• Preheat the oven to 400°. Cut the pumpkin, butternut and acorn squash in half vertically. Scoop out the seeds and discard.
• Lightly brush the cut side of all the squash with about 2 teaspoons olive oil and place cut side down on a baking sheet. Roast for 30-40 minutes or until the squash is soft and tender.
• While the squash is roasting, heat the remainder of the olive oil in a heavy pot or dutch oven and add the onion, fennel, apple and carrots. Sauté for 3-5 minutes until the onion and fennel start to get tender and translucent.
• Add the ginger, cumin, salt, curry powder, white pepper and turmeric and stir, cooking for about 1 minute until it's fragrant.
• Scoop the flesh from the various squash and sugar pumpkin and add them to the pot, stir to combine. Add the vegetable stock and bring to a boil. Reduce heat to a low simmer, cover the pot and cook for 15 minutes.
• Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth.
• Stir in the maple syrup, orange juice and cream. Season to taste and serve with your choice of garnishes. (The lime juice really makes this dish sing).

CURRIED PUMPKIN BISQUE

Steps:

• Slowly saute onion and garlic in oil until transparent, about 5 minutes.
• Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
• Bring to boil, and then lower heat to simmer.
• Cook 20 to 30 minutes.
• Taste for seasoning.
• Add half-and-half and simmer another 10 minutes.
• Remove from heat and cool.
• Blend in batches in blender.
• Strain through a fine strainer.
• Reheat gently, and serve with toasted coconut.

SWEET CURRIED PUMPKIN BISQUE

Steps:

• In a medium saucepan, whisk together the pumpkin and broth until smooth. Whisk in the sugar, curry powder, cinnamon, cumin, and cayenne. Bring to a boil over high heat, about 3 minutes, whisking occasionally. Reduce the heat and simmer, covered, for 3 minutes.
• Whisk in the half-and-half and salt. Increase the heat to medium low and cook, covered, for 2 minutes, stirring frequently. Serve topped with the cilantro.
• Cook's Tip
• The cayenne helps heighten the flavors in this soup. The level of heat intensifies as it sits, though, so if you aren't serving the soup right away, stir in the cayenne at serving time.
• nutrition information
• (Per Serving)
• Calories: 112
• Total Fat: 0.5g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 224mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugars: 15g
• Protein: 8g
• Dietary Exchanges
• 1 Fat-Free Milk
• 1/2 Carbohydrate

APPLE PUMPKIN BISQUE

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.

CREAMY PUMPKIN SOUP

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.

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 BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.

PUMPKIN BISQUE WITH SMOKED GOUDA

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.