Maple Pumpkin Bisque Recipes

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MAPLE PUMPKIN BISQUE



Maple Pumpkin Bisque image

I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year by substituting canned pumpkin!

Provided by Whisper

Categories     Pumpkin

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 large red onion, chopped
1 -2 garlic clove, minced
1/2 medium pie pumpkin, peeled and diced
3/4 cup marsala wine
4 cups vegetable broth
4 cups chicken broth
cinnamon, to taste
nutmeg, to taste
salt and pepper, to taste
1 cup heavy cream
1 cup real maple syrup

Steps:

  • Heat oil in a soup pot over medium heat.
  • Add onion and garlic; cook, stirring often for 5 minutes.
  • Add pumpkin and cook, stirring often, for 5 minutes.
  • Add wine and simmer until reduced by half.
  • Add vegetable and chicken broth; cook until reduced by half.
  • (At this point, pumpkin should be soft - if not, continue cooking until soft.).
  • Puree soup in a food processor or blender.
  • Return soup to pot.
  • Season with cinnamon, nutmeg, salt and pepper.
  • Stir in cream and maple syrup.
  • Reheat, if necessary, and serve.

PUMPKIN BISQUE



Pumpkin Bisque image

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

2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)

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

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