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.
SAVORY PUMPKIN BISQUE
This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free. Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.So, let's try some Savory Pumpkin Bisque today!PUMPKIN BISQUEPumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick. WHAT TO SERVE WITH PUMPKIN BISQUE?I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.Wish you all happy holiday month!Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.-Savita x
Provided by Savita
Categories Soup
Time 25m
Number Of Ingredients 13
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:
- 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.
Nutrition Facts : Calories 363 kcal, Carbohydrate 6 g, Protein 9 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 119 mg, Sodium 1185 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GINGERED PUMPKIN BISQUE
Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly., In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.
Nutrition Facts :
VEGAN PUMPKIN BISQUE
Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 20m
Yield 4
Number Of Ingredients 11
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.
NUTTY PUMPKIN BISQUE
Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. -Lauri Knox, Pine, Colorado
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.
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 BISQUE
Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.
Provided by Tara Parker-Pope
Time 15m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams
PUMPKIN BISQUE
Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 100.3, Fat 1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 22.8, Fiber 3, Sugar 4.2, Protein 1.7
THANKSGIVING PUMPKIN BISQUE
Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve.
Provided by Bergy
Categories Canadian
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 414.7, Fat 31.5, SaturatedFat 17.2, Cholesterol 84.3, Sodium 907.1, Carbohydrate 27.5, Fiber 1.1, Sugar 11.9, Protein 7.3
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.
CROCKPOT PUMPKIN BISQUE
This lovely soup, with its beautiful color, makes a lovely starter for your holiday feast or for any meal. It is also perfect for a luncheon. And it couldn't be easier to make.
Provided by Lorraine of AZ
Categories Vegetable
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except half-and-half in a 4-quart crockpot. Cook on LO heat for 4-5 hours.
- Stir in half-and-half.
- To serve: Servings of soup may be topped with a dollop of sour cream.
Nutrition Facts : Calories 140.8, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.4, Sodium 825.4, Carbohydrate 10.4, Fiber 0.6, Sugar 2.2, Protein 7.2
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