New England Pumpkin Bisque Recipes

PUMPKIN BISQUE

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

Pumpkin Bisque image

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.

Ingredients

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

PUMPKIN AND CRANBERRY SOUP

This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.

Provided by duonyte

Categories Pumpkin

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Pumpkin and Cranberry Soup image

Steps:

Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
Reduce the heat to medium and simmer 30 minutes.
Remove from heat and puree or blend until creamy.
Add the cream and the cranberries with the soaking liquid.
Season with salt and pepper and stir well.

Nutrition Facts : Calories 289.9, Fat 15.2, SaturatedFat 8.8, Cholesterol 47.2, Sodium 315.1, Carbohydrate 31.9, Fiber 2, Sugar 18.4, Protein 6.1

Ingredients

1 cup dried cranberries
1/2 cup cream sherry
6 tablespoons butter
1 large Spanish onion, peeled and diced
2 celery ribs, diced
5 carrots, peeled and sliced
3 (16 ounce) cans pumpkin
8 cups chicken stock or 8 cups vegetable stock
3 tablespoons dark brown sugar
1/2 cup pure maple syrup
1/4 teaspoon ground nutmeg
1 cup heavy cream
salt and pepper, to taste

PUMPKIN BISQUE

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

Pumpkin Bisque image

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

Ingredients

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)