Velvety Pumpkin Bisque Food

VEGAN PUMPKIN BISQUE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
• Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
• Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.

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.

VELVETY PUMPKIN BISQUE

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.

GINGERED PARSNIP BISQUE

Steps:

• Melt butter in heavy pot over medium heat.
• Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
• Stir in broth and parsnips; bring to boil.
• Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
• Cool slightly.
• Working in batches, puree soup in blender until smooth.
• Strain into another large pot; discard solids in stainer.
• Whisk in half and half.
• Simmer soup over medium heat until heated through, about 10 minutes.
• Season soup with salt and pepper to taste.

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.

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.

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.

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.

THANKSGIVING PUMPKIN BISQUE

Steps:

• Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
• Transfer pumpkin to a food processor and puree.
• Return pumpkin to the chicken stock.
• In a skillet heat butter to bubbling over medium-high heat.
• Add minced onion and sauté until clear.
• Add garlic and saute 1 minute longer.
• Add salt, thyme, ginger and brown sugar.
• Add this mixture to the simmering pumpkin stock.
• Whisk in the lemon juice and pepper.
• Heat through uncovered for 25 minutes.
• Stir in the cream and heat 10 minutes.
• Top with nutmeg-thyme croutons.
• ---------CROUTONS---------.
• Heat butter and oil in a skillet over medium high heat until sizzling.
• Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
• Remove from heat and toss with thyme, nutmeg and seasoned salt.
• Cool to room temperature.