Pumpkin Bisque Had At Gaia Restaurant Recipes

PUMPKIN BISQUE (DAIRY FREE)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached.
• Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.

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.

PUMPKIN BISQUE SOUP RECIPE

Steps:

• Heat the oil in a medium pan over medium heat.
• Add the onions and saute 5 minutes or until translucent.
• Add the garlic, thyme, salt, and pepper and saute for 3 minutes.
• Stir in the pumpkin and chicken broth until well combined.
• Cover, reduce the heat to medium-low and simmer 15 to 20 minutes, stirring occasionally.
• Adjust the salt and pepper to taste.

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.

PUMPKIN AND SHRIMP BISQUE

Steps:

• 1. Shrimp stock: Peel and devein shrimp, reserving the shells. Cover the shrimp and refrigerate. Heat the olive oil in a medium (3-quart) heavy-bottomed saucepan over high heat until it begins to smoke. Add the shrimp shells to the pan and cook, stirring constantly, until they turn deep orange and are just beginning to brown, 3 to 4 minutes. This step-pan roasting the shells-gives the stock much of its flavor, so take the time to do it carefully. The roasted shells should release a concentrated, toasty, shrimp aroma that will fill your kitchen. Add the wine to the pan, first turning off gas flames to prevent the alcohol from igniting, then boil it over medium heat until all the liquid is evaporated. Add the chicken stock, saffron, celery, onion, bay leaves, and sage. Bring to a boil, then reduce the heat to the lowest setting. Partially cover the pan and simmer gently for 30 minutes. Strain the stock through a fine sieve, pushing down on the solids with the back of a spoon to extract all the liquid. Rinse out the saucepan and pour the stock back into it.
• 2. Soup: Whisk the pumpkin, cream, salt (omit if using canned stock), and cayenne into the shrimp stock. Bring the soup to a simmer, then cook very gently uncovered over low heat for 10 minutes. Stir in the lemon juice, taste, and season with black pepper and more salt if needed. (The soup can be made up to this point up to 1 day ahead store covered in the refrigerator. Keep the peeled shrimp in a resealable bag buried in a bowl of ice in the refrigerator.)
• 3. Finishing the soup: Pour the olive oil into a large sauté pan placed over medium heat. When hot, add the reserved shrimp and sage and cook, tossing often, until the shrimp is just cooked through, pink, and no longer translucent, but not curled into a circle, 2 to 3 minutes. They should still have a tender snap when you bite into them. Arrange the shrimp in warmed serving bowls or a tureen. Bring the soup back to a simmer and then ladle it over the shrimp. Serve right away.
• Variation
• Substitute winter squash purée, such as butternut or acorn, for the pumpkin.

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.

PUMPKIN BISQUE

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.

SAVORY PUMPKIN BISQUE

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!

SWEET CORN AND PUMPKIN BISQUE

Steps:

• Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.

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.

THAI PUMPKIN BISQUE

Steps:

• In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes.
• Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
• Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
• Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
• Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

SMOKY PUMPKIN BISQUE

Steps:

• Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.

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 (HAD AT GAIA RESTAURANT)

Steps:

• Bake the pumpkin in aluminum foil for 2 hours at 325 degrees. Scrape 5 pounds of pumpkin meat from the pumpkin. Render chopped onion and grated ginger in butter for 5 minutes. Add all ingredients to a large pot and simmer for 30 minutes. With an immersion blender, blend the soup. Strain through mesh collander. Garnish with whipped cream. Flavor the cream with maple syrup, cinnamon, vanilla or white truffle oil. Garnish with roasted "pepitas" (pumpkin seeds) or sunflower seeds.