Curried Pumpkin Bisque Recipes

PUMPKIN BISQUE

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.

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.

CURRY PUMPKIN BISQUE

Steps:

• Add all ingredients to a blender and blend on a med-high setting until smooth. Pour into a large saucepan and heat over medium high heat until it comes to a simmer. Cover with a lid and reduce to medium-low, cooking for an additional 10-15 minutes. Garnish with vegan sour cream, a sprinkle of cinnamon, or roasted pumpkin seeds.

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.

GINGERED PUMPKIN BISQUE

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.

CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and bell pepper; sauté until vegetables begin to soften, about 8 minutes. Add curry powder and stir 1 minute. Add 5 cups broth and next 4 ingredients and bring to boil. Reduce heat and simmer 15 minutes to blend flavors, stirring frequently. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat, adding more broth if soup is too thick.) Ladle soup into bowls. Top with grated cheese.

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.

CURRIED PUMPKIN BISQUE

Steps:

• Stir all ingredients. Heat over medium heat until soup starts to boil, about 8 minutes. Remove from heat and let stand 5 minutes before serving.
• Ladle soup into bowls. Garnish with a swirl of cream sprinkled with a dash of curry, or a few shelled pumpkin seeds, to make company special.