Spicy Pumpkin Bisque Recipe 455

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

SPICED PUMPKIN AND SWEET POTATO BISQUE



Spiced Pumpkin and Sweet Potato Bisque image

Provided by Food Network

Yield 6-8 servings

Number Of Ingredients 9

2 cups canned pumpkins
3 cooked sweet potatoes
1 cup heavy cream
2 cups vegetable base
1/2 teaspoon Nutmeg, Cinnamon, Cardamon
1 pinch Cayenne
1/4 cup Roasted Chestnuts
2 oz. chives
2 teaspoon honey

Steps:

  • Peel sweet potatoes and puree in machine; strain and add cooked pumpkin and 1 cup heavy cream and bring to a boil in a medium saucepan. Add all spices and thin out to desired consistency with stock. Season with salt and pepper and garnish with chives and roasted chestnuts.;

HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS



Heirloom Roasted Pumpkin Bisque With Fresh Alaskan Sea Scallops image

Pumpkin Bisque with Maple Syrup has a light sweet fusion. Alaskan Sea Scallops with Cajuin Seasoning add a spicy flavor to the Bisque.

Provided by Potagekempcc

Categories     One Dish Meal

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 22

3 lbs fresh pumpkin (Halved & Seeded)
4 tablespoons dark amber maple syrup
4 tablespoons unsalted butter
3 bay leaves
1 cup maui onion (Chopped)
1 cup carrot (Chopped)
2 fresh garlic cloves (Chopped)
1/2 cup white wine (Beranger Chardonnay)
5 cups chicken stock
4 cups heavy cream (Tempered)
1/4 teaspoon ground allspice
1/8 teaspoon ground mace
1/8 teaspoon pumpkin pie spice
1 pinch ground nutmeg
2 dashes Tabasco sauce
1 lb fresh sea scallop (Alaskan, Rinsed & Pat Dry)
1 tablespoon Old Bay Seasoning
2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1/4 cup parsley (Chopped)

Steps:

  • Pre-Heat oven to 450°F and place oven rack in middle.
  • Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
  • Baste pumpkin every 15-minutes.
  • Remove pumpkin flesh from shell and place into a bowl.
  • In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
  • Add 1/4 cup white wine and reduce by half.
  • Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
  • Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
  • Reduce to a simmer for 30-minutes and stir several times.
  • Remove from heat, discard bay leaves and puree the bisque.
  • Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
  • Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
  • Season bisque with salt and pepper to taste.
  • Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
  • Garnish Pumpkin Bisque with Fresh Chopped Parsley.

SPICY PUMPKIN BISQUE



Spicy Pumpkin Bisque image

Pumpkin soup is a favorite around here! We use it for a lot of our dishes, besides having it sauteed with onions and garlic, we also use it with black beans, & kidney beans, just to name a few. This recipe as is, could not be made for the home, so we alter it a bit.

Provided by Manami

Categories     Thanksgiving

Time 1h

Yield 1 tureen, 7-8 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine
2 cups onions, chopped
1 cup celery, chopped
6 garlic cloves, minced
8 cups low sodium vegetable broth or 8 cups low sodium chicken broth
2 cups tomatoes, chopped
4 bay leaves
1 teaspoon grated fresh nutmeg
1 teaspoon cayenne pepper (optional)
4 cups pumpkin puree
2 cups heavy cream
salt, to taste
fresh ground black pepper, to taste
1/4 cup fresh Italian parsley, chopped

Steps:

  • Melt the butter or margarine in a large stockpot.
  • Add onions, celery, and garlic and sauté until onions are clear.
  • Add stock, tomatoes, bay leaves. nutmeg, and cayenne pepper(if using).
  • Bring to a boil.
  • Reduce heat to a simmer and cover. Cook until vegetables are soft, about 20 minutes.
  • Strain and reserve the liquid.
  • In a food processor or blender, pureé the vegetables with some of the liquid.
  • Strain through a sieve.
  • In the stockpot, combine the remaining liquid, pureed vegetables and pumpkin.
  • Heat through while stirring, about 10 minutes.
  • Add cream.
  • Season with salt and pepper, to taste.
  • Heat through while stirring about 5 minutes.
  • Garnish with parsley and Kitten's Garlic Croutons (Recipe #125034).
  • Serve and enjoy!

Nutrition Facts : Calories 404.9, Fat 38.7, SaturatedFat 24.1, Cholesterol 128, Sodium 137.1, Carbohydrate 14.4, Fiber 2, Sugar 4.7, Protein 3.4

More about "spicy pumpkin bisque recipe 455"

WARM UP WITH SPICY PUMPKIN BISQUE - PARADE
Nov 6, 2013 Add pure pumpkin, adobo or hot sauce, and vegetable broth and bring to a simmer; cook 5 minutes. Working in batches, transfer to a blender and puree. Working in batches, …
From parade.com


PUMPKIN BISQUE WITH SPICY SHRIMP RECIPE - EMILY FARRIS - FOOD
Nov 1, 2014 Add the pumpkin puree and shrimp stock and broth mixture, stir to incorporate, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in …
From foodandwine.com


PUMPKIN BISQUE RECIPE - SAGE & SIMPLE
Pumpkin Bisque Recipe. November 24, ... but this one is sweet and spicy…like pumpkin pie! Pumpkin Bisque Recipe. 2 T butter 1 T chopped onion 3 carrots, chopped 1 celery stalk, …
From sageandsimple.com


SPICED PUMPKIN BISQUE - EATS BY THE BEACH

From eatsbythebeach.com


SPICY PUMPKIN-COCONUT BISQUE | OREGONIAN RECIPES
Oct 7, 2015 Ingredients. 1 tablespoon butter. 1 large onion, chopped. 1 or 2 large garlic cloves, minced. 2 cups strong chicken or vegetable broth. 2 (14 ounce) cans pumpkin puree
From recipes.oregonlive.com


SPICY PUMPKIN & LOBSTER BISQUE - GLOBELLE AFFAIRS
1 (15-oz) can of pure pumpkin OR 15 oz of fresh sweet pumpkin; 1 tsp Harissa (can be substituted for cayenne pepper) 3 cups vegetable broth; Coconut milk; 5 pounds of lobster …
From globelleaffairs.com


SPICED PUMPKIN BISQUE - LIGHT ORANGE BEAN
Oct 23, 2024 Spiced Pumpkin Bisque is a recipe that always brings back cozy memories for me. Every fall, as the leaves change color and the air turns crisp, I feel the urge to make this …
From lightorangebean.com


SPICED PUMPKIN BISQUE - MIDWEST LIVING
Oct 4, 2012 For homemade crème fraîche: In a screw-top jar, combine whipping cream and buttermilk. Cover and shake well. Let stand at room temperature for 2 to 5 hours or until thickened.
From midwestliving.com


SPICED PUMPKIN AND SWEET POTATO BISQUE RECIPE
For this recipe, you’ll need the following ingredients: 2 cups canned pumpkin; 3 cooked sweet potatoes; 1 cup heavy cream; 2 cups vegetable base; 1/2 teaspoon Nutmeg; 1/2 teaspoon …
From chefsresource.com


SPICED PUMPKIN BISQUE - CRAVING SOMETHING HEALTHY
Nov 19, 2023 Pumpkin puree. Look for plain canned pumpkin, not pumpkin pie filling, which has added sugar and spices. Sweet apple. I love Gala, Fuji, or Honeycrisp apples for this soup. …
From cravingsomethinghealthy.com


PUMPKIN BISQUE RECIPE: HOW TO MAKE PUMPKIN BISQUE
Oct 26, 2024 1. Peel the pumpkin, remove the pumpkin seeds, and cut the pumpkin flesh into 1-inch cubes. Set aside. 2. In a Dutch oven over medium heat, warm olive oil until shimmering.. …
From masterclass.com


SPICY PUMPKIN BISQUE
4 cups pumpkin puree; 2 cups heavy cream; salt, to taste; black pepper, ground, fresh, to taste; 14 cup Italian parsley, chopped, fresh, Directions Melt the butter or margarine in a large …
From topdish.com


RECIPESOURCE: SPICY PUMPKIN BISQUE
Dec 16, 2023 * Exported from MasterCook * Spicy Pumpkin Bisque Recipe By : Dave DeWitt & Nancy Gerlach, “The Whole Chili Pepper Book” Serving Size : 4 Preparation Time :1:00 …
From recipesource.com


PUMPKIN BISQUE - EASY HEALTHY RECIPES
Oct 8, 2020 Pumpkin Bisque is creamy, flavorful, and perfect for fall! Made with only a few simple ingredients, this recipe is quick and easy to make but loaded with flavor and elegant enough for company. ... Just a few pantry ingredients …
From easyhealthyrecipes.com


ETHIOPIAN-SPICED PUMPKIN BISQUE - FATFREE VEGAN …
Nov 8, 2011 Pour the contents of the blender back into the pan, cover, and bring to a low boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes.
From blog.fatfreevegan.com


NUTTY, BUTTERY ACORN SQUASH SOUP - CHEF JEAN PIERRE
Spicy and Sweet: Red chili flakes, ginger, and a hint of maple syrup add sweet heat. Vegan Twist: Use vegetable broth and coconut milk for a vegan and gluten-free version. Apple-Infused: Toss ...
From chefjeanpierre.com


Related Search