Pumpkin Peanut Bisque Recipes
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!
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
Creamy pumpkin bisque with a touch of curry and saffron is a great way to enjoy the flavor of pumpkin in the fall or all year aound.
Provided by Stephanie Manley
Categories Soup
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220 kcal, Carbohydrate 14 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 928 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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.
SPICY PEANUT AND PUMPKIN SOUP
This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don't be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chile to a gentle, lingering heat, but you can also take the chile out before the soup is puréed. An optional spoon of honey to the soup will round out the flavors, and a dollop of crème fraîche or yogurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.
Provided by Yewande Komolafe
Categories dinner, weekday, soups and stews, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
- Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
- Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 37 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 21 grams, Sodium 1115 milligrams, Sugar 11 grams, TransFat 0 grams
PEANUT BUTTER PUMPKIN BREAD
My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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
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 PEANUT BISQUE
This is a perfect Autumn soup. This soup includes sweet potato and apple butter along with the pumpkin and peanut butter. Satisfying and delicious.
Provided by KelBel
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in dutch oven. Add chopped onion and cook 5 minutes.
- In a blender, puree sweet potatoes and 1 cup broth together until smooth. (if using canned sweet potatoes, drain and rinse before blending.).
- Over medium high heat, add remaining broth, sweet potato mixture, pumpkin, apple butter, peanut butter and orange juice into the soup pot.
- Bring to boil, lower heat and simmer for 10 minutes, stirring occasionally.
- Just before serving, remove from heat and add milk or cream.
Nutrition Facts : Calories 303.3, Fat 9.5, SaturatedFat 3, Cholesterol 10.7, Sodium 572.9, Carbohydrate 49.4, Fiber 4.2, Sugar 23.9, Protein 7
More about "pumpkin peanut bisque recipes"
ROASTED PUMPKIN BISQUE : HEALTHY FALL SOUP RECIPE
Web Oct 19, 2019 Remove the meat from the skins and with a spoon gently scrape the remaining pulp off. Sauté the chopped leeks over medium heat in olive oil. See instructions below. Toast pumpkin seeds in a 9-inch fry …
From spoonabilities.com
From spoonabilities.com
See details
PUMPKIN PEANUT CURRY BISQUE | OREGONIAN RECIPES
Web Oct 13, 2014 Instructions In a large saucepan over medium, heat the oil. Add the onion and cook until tender, but not brown, about 5 minutes. Add the garlic, potato, apple and curry paste. Cook, stirring...
From recipes.oregonlive.com
From recipes.oregonlive.com
See details
PUMPKIN BISQUE - EASY HEALTHY RECIPES
Web Oct 8, 2020 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 …
From easyhealthyrecipes.com
From easyhealthyrecipes.com
See details
PUMPKIN PEANUT CURRY BISQUE RECIPE | GUNDERSEN HEALTH SYSTEM
Web Stir in the pumpkin and peanut butter. Working in batches, transfer the soup to a blender and puree until smooth. If the soup is too thick, whisk in a bit of water. Season with salt …
From gundersenhealth.org
From gundersenhealth.org
See details
PUMPKIN PEANUT BUTTER COOKIES - SIMPLE JOY
Web Aug 12, 2019 Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a medium bowl whisk together flour, baking soda, salt, and ground …
From simplejoy.com
From simplejoy.com
See details
CURRIED PUMPKIN PEANUT BISQUE | HAWAIIAN ELECTRIC
Web Stir in pumpkin, broth and peanut butter. Cover, bring to a boil, reduce heat and simmer gently for 10 minutes. Stir in milk. Cool. Blend in blender or food processor until smooth. …
From hawaiianelectric.com
From hawaiianelectric.com
See details
PUMPKIN BISQUE RECIPE: HOW TO MAKE PUMPKIN BISQUE
Web Feb 19, 2023 1 2-pound fresh pumpkin (preferably sugar pumpkin variety) or other winter squash such as kabocha, butternut squash, or sweet potatoes 2 tablespoons olive oil 2 …
From masterclass.com
From masterclass.com
See details
PANTRY PUMPKIN BISQUE - HAPPY HEALTHY MAMA
Web Oct 11, 2022 Instructions. In a stock pot or dutch oven, heat the oil over medium heat. Add the onion and sauté until soft and beginning to brown, about 5-6 minutes. Add the …
From happyhealthymama.com
From happyhealthymama.com
See details
PEANUT PUMPKIN BISQUE RECIPE - SIMPLE CHINESE FOOD
Web Ingredients: 30ml peanuts, 350g pumpkin, 350g warm water at 50°, a little chopped green onion, a little salt 2. Wash the pumpkin and put the seeds in a steamer to cook.
From simplechinesefood.com
From simplechinesefood.com
See details
20 BISQUE RECIPES (LOBSTER, CRAB, AND MORE) - INSANELY GOOD
Web Jun 3, 2022 6. Tomato Bisque. There is one bisque I never grow tired of and that’s tomato bisque. It’s one of those soups nobody can live without. The difference between this …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #very-low-carbs #bisques-cream-soups #soups-stews #vegetables #african #easy #fall #kid-friendly #vegetarian #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #comfort-food #low-carb #inexpensive #low-in-something #squash #taste-mood #savory
You'll also love