Ginger Pumpkin Bisque Recipes

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:

• In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
• Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
• In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
• Add shredded cheese and stir until melted.
• Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

GINGER PUMPKIN BISQUE

Steps:

• Place the ginger, orange zest, carrots, sweet potatoes, pumpkin, onion, stock, and orange juice in a large, covered, heavy-bottomed nonreactive stockpot set over moderate heat. Simmer until the vegetables are very tender - about 30 minutes. Cool for 30 minutes before pureeing the soup, either in a blender or with a hand-held blender. Add salt, pepper, and Tabasco sauce to taste. Garnish each bowlful with a dollop of sour cream or plain yogurt and top with toasted pumpkin seeds just before serving. To prepare fresh pumpkin puree: Select a sugar pumpkin (the kind with the variegated vertical stripes). Scrub the surface, cut off the stem, cut the pumpkin in half, and remove the seeds and stringy pulp. Use a sharp knife to remove the outer skin. Cut the flesh into 2-inch chunks and place them in a large, heavy-bottomed pot. Add water to cover and set over high heat until the water comes to a simmer. Lower the heat, cover the pot, and simmer gently until the pumpkin is very tender - about 20 minutes. Drain before serving. You can also make pumpkin puree in the oven. Preheat the oven to 350, with the rack in the lower third of the oven but not the lowest position. Scrub the outside of the pumpkin and slice off the stem. Cut the pumpkin in half and scoop out the seeds and pulp. Save the seeds for toasting, if you like. Place the pieces, cut-side down, in a foil-lined roasting pan. Use a fork or the tip of a small knife to cover the surface of the pumpkin with shallow holes every few inches. Pour about 1 inch of water into bottom of the pan and bake the pumpkin until very soft, 40 to 60 minutes. Cool until you can handle the pumpkin. Turn the pieces over and scoop out the flesh, discarding the outer skin.

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.

THAI PUMPKIN BISQUE

Steps:

• In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes.
• Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
• Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
• Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
• Ladle into soup bowls and garnish with a dollop of sour cream, if desired.