Pumpkin Peanut Bisque Recipes

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PUMPKIN BISQUE



Pumpkin Bisque image

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

1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk

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 WITH SMOKED GOUDA



Pumpkin Bisque with Smoked Gouda image

I love the smell of this rich, cheesy soup as it bubbles on the stove. The Gouda cheese adds a delightful smokiness that just says autumn to me.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
1 cup shredded Gouda cheese
2 tablespoons minced fresh parsley
Additional shredded Gouda cheese, optional

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.

PUMPKIN BISQUE



Pumpkin Bisque image

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

1 teaspoon canola oil
1 granny smith apple, peeled,cored & chopped
1 leek, white part only,finely chopped
4 cups vegetable stock
1 yams or 1 sweet potato, peeled,halved lengthwise and cut in 1/2-inch slices
1 (16 ounce) can pumpkin puree
1/4 teaspoon dried thyme leaves
salt & pepper
4 teaspoons minced chives, , for garnish

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

MY SPECIAL ROASTED PUMPKIN BISQUE - A FALL TRADITION



My Special Roasted Pumpkin Bisque - a Fall Tradition image

Delicious pumpkin bisque served right from the pumpkin itself! The pumpkin is roasted whole in the oven with an infusion of flavors steaming inside and then finished on the stovetop to create a rich velvety bisque with incredible depth that is then replaced in the pumpkin to serve. The bisque is meant to be fragrant and almost spicy, but of course you can adjust the seasonings to your liking. This is unlike any recipe out there as I have spent the last 10 years perfecting it. It is a favorite for our autumn family get-togethers and you will find yourself craving this day after day!

Provided by Dans La Lune

Categories     Vegetable

Time 2h45m

Yield 10 serving(s)

Number Of Ingredients 19

1 large pumpkin, however small enough to fit whole in your oven (jack o lantern size)
5 tablespoons unsalted butter
5 fresh thyme sprigs, whole
2 teaspoons sea salt
2 teaspoons fresh ground pepper
1 small onion, chopped
4 garlic cloves, chopped
2 tablespoons extra virgin olive oil
6 cups pumpkin flesh (including aromatics from above)
32 ounces chicken broth (preferably organic)
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
1/4 teaspoon chili powder
1/8 teaspoon nutmeg
1/8 teaspoon powdered ginger
sea salt, to taste
fresh ground black pepper, to taste
3/4 cup whipping cream

Steps:

  • Preheat oven to 400 degrees. Adjust oven racks to fit whole pumpkin in the oven without the stem coming in contact with the coils.
  • Rinse the outside of pumpkin to remove any residual dirt or debris. Dry.
  • Carefully cut out the top portion of the pumpkin surrounding the stem so that you are creating a "lid" for the entire pumpkin. Do this on an angle so that the knife is pointed almost straight out from you. You will be creating a lip for the lid of the pumpkin to rest on so that it does not fall straight in while cooking.
  • Place lid upside down in a bowl of water so that the stem becomes very wet. While this is soaking for a few minutes, clean out interior of pumpkin, removing any strings and seeds. Rinse seeds and set aside to roast later on if desired.
  • With pumpkin cavity cleaned out, place butter, garlic, onion, salt, pepper, and thyme inside.
  • Place pumpkin on a cookie sheet lined with foil or parchment paper.
  • Replace lid on pumpkin and use the olive oil to grease the entire exterior of the pumpkin, lid included.
  • Put pumpkin in oven, again making sure that stem isn't touching the coils.
  • Bake for one hour. Check for doneness by carefully removing lid and scraping a knife very gently into the interior flesh, but not piercing it through. Texture should be soft and scoopable. If still a bit hard, then cook for an additional 30 minutes or so until soft. The outside of the pumpkin with be a burnt orange and brown.
  • Once done, remove pumpkin from oven and let cool for 10 minutes.
  • Scrape interior flesh very gently, not going too deep, and making sure to get the flesh at the bottom mainly, where the butter and aromatics were.
  • Once you have about 4 cups of flesh, including the thyme sprigs and such, then set the whole pumpkin aside for later and place flesh in a big stockpot of dutch oven. Add chicken broth and simmer for 10 minutes.
  • Remove thyme sprigs, but scrape some of the little leaves into the soup.
  • With an immersion blender, puree the soup completely. If very thick like pudding add a little extra water or chicken broth.
  • Add all seasonings to the puree, adjusting to suit your individual tastes.
  • With a ladle, strain puree through a mesh sieve into a large bowl. The soup should go through somewhat easily with you pushing it through gently with the ladle.
  • Rinse out your stockpot and replace the strained soup. Stir in the whipping cream and adjust salt and pepper seasonings.
  • Let bisque simmer on stovetop for another 10 minutes at least, for flavors to meld.
  • To serve bisque, place pumpkin on a large platter. Place a large bowl inside of pumpkin (if you are able to fit it through the top hole) and pour soup into that bowl, replacing lid and placing on table. Otherwise, if you feel the pumpkin walls and bottom are still solid enough and there are no visible holes in the flesh, then you can try pouring the soup directly into the pumpkin shell itself and serving directly out of the pumpkin. For a decorative touch, line the platter with kale leaves to resemble foliage.
  • Serve at the table with the lid in place and ladle sticking out.
  • **To roast the reserved pumpkin seeds for a snack: Preheat oven to 350 degrees. Rinse pumpkin seeds and remove any strings. Dry seeds lightly with a cloth or paper towel. Spread onto a sheet pan. Sprinkle with salt, cumin and chili powder. Toss well with hands. Bake for 20 minutes or until well toasted and dried out. Remove from oven, sprinkle olive oil across seeds and toss in a bowl. Add more salt or spices according to your preference.

Nutrition Facts : Calories 158.4, Fat 15.7, SaturatedFat 8.3, Cholesterol 39.7, Sodium 779.3, Carbohydrate 2.4, Fiber 0.3, Sugar 0.6, Protein 2.6

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