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.
Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
BAKED PUMPKINS WITH WILD RICE STUFFING
Make and share this Baked Pumpkins with Wild Rice Stuffing recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375° F.
- With a sharp knife, cut a 4- to 6-inch-wide lid off the top of each pumpkin.
- Use a large spoon to scoop out the seeds and stringy fibers, (use seeds for roasted pumpkin seeds, if desired, or discard).
- Set a square of foil, over the opening cut on top of th pumpkin and set the lid on top of the foil (th foil is to keep the lid from falling back into the pumpkins).
- Place prepared pumpkins in a baking pan filled with about 1/2 inch of water and bake until the insides are tender, about 45 minutes to 1 hour, depending on the size of your pumpkins.
- Remove from the oven and keep warm.
- While the pumkins are baking prepare the rice.
- In a large saucepan, heat the oil over medium-high heat.
- Add the onion, bell pepper, zucchini, and garlic, and sauté, until the vegetables are tender, about 8 minutes.
- Stir in the water, brown wild rice, parsley, salt, pepper, and turmeric, and bring to a simmer.
- Cover and cook over low heat until all of the liquid is absorbed, about 45 minutes.
- Fluff with a fork, and stir in the peas, carrots and corn.
- If desired, fold in the Parmesan or soy cheese.
- Set aside until the pumpkins are done.
- When the pumpkins are finished baking, discard the foil; spoon the rice mixture into the pumpkins and cover with the lids and serve.
- When serving, be sure to serve some of the inside of the pumpkin along with the rice stuffing.
CHESTNUT AND WILD RICE BISQUE
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 1h
Yield Ten servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Use a paring knife to score an X on each chestnut, place on a cookie tray and roast for 10 to 15 minutes, until the chestnuts can be easily peeled. Remove the chestnuts from the oven, let cool and peel. Chop roughly and set aside.
- In a soup pot over medium heat, cook the bacon and the butter until the bacon is crisp, about 5 minutes. Reduce the heat to very low, add the red onion, carrot and shallots, stir, partially cover the pan and allow the vegetables to cook very slowly, without browning, for 5 minutes. Add the chestnuts, stir well and cook an additional minute. Increase the heat to medium and add the brandy, scraping the pan well, and then add the white wine and vegetable or chicken broth and simmer for 20 minutes.
- Use a food processor or blender to puree the chestnut mixture and then return to low heat. Add the heavy cream and the wild rice. Season to taste with salt and freshly ground black pepper and serve.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 836 milligrams, Sugar 7 grams, TransFat 0 grams
PUMPKIN BISQUE
Make and share this Pumpkin Bisque recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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 WILD RICE SOUP
Autumn is approaching and this is an easy soup to make to welcome the change in seasons. To make this 'after-work do-able' cook the rice the night before and chill it.
Provided by Hey Jude
Categories Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the onion in the butter in a large saucepan for 5 minutes; stir in the broth and pumpkin, heat, stirring occasionally, over low heat for 10-15 minutes.
- Stir in the wild rice and pepper; continue to heat for another 10 minutes.
- Stir in the cream and heat through; do not boil.
- Garnish with chives or parsley and serve.
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