Pecan Bisque Recipes

NUTTY PUMPKIN BISQUE

Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. -Lauri Knox, Pine, Colorado

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Nutty Pumpkin Bisque image

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.

Nutrition Facts : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken stock
1 can (15 ounces) solid-pack pumpkin
1/2 cup sherry or chicken stock
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 cup heavy whipping cream
3/4 cup chopped pecans, toasted
1/2 cup salted pumpkin seeds or pepitas, toasted
Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

PECAN PIE UPSIDE-DOWN CAKE

We love upside-down cakes, and this unbeatable combination of pecan pie and upside-down cake is no exception. Brown sugar, melted butter and pecan halves are mixed together and spread in a cake pan, which then gets topped with a sweet Bisquick™ batter, baked, and drizzled with a powdered sugar-milk glaze. The end result is a gooey pecan pie layer that sits atop a fluffy-yet dense-cake, instead of a pie crust. This dessert is a wonderful treat for fall (or all year-round for pecan pie lovers!) and tastes especially delightful when served with a side of from-scratch sweetened whipped cream. We love this cake as a sweet addition to any meal-either a post-dinner treat or even as a star of your next brunch party!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

Pecan Pie Upside-Down Cake image

Steps:

Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan.
Bake 29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes.
In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 52 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 36 g, TransFat 0 g

Ingredients

1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
1/2 cup powdered sugar
2 to 3 teaspoons milk

BUTTERNUT BISQUE

A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. - Marion Tipton, Phoenix, Arizona

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Butternut Bisque image

Steps:

In a large saucepan, saute carrots, celery, leeks and jalapeno in butter for 10 minutes. Add the squash, broth and ginger; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 25 minutes. , Cool until lukewarm. In a blender or food processor, puree squash mixture in small batches until smooth; return to pan., Add cream, salt and pepper; mix well. Heat through but do not boil. Garnish with pecans.

Nutrition Facts : Calories 191 calories, Fat 13g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 439mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 3g protein.

Ingredients

2 medium carrots, sliced
2 celery ribs with leaves, chopped
2 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and minced
1/4 cup butter
2 pounds butternut squash, peeled, seeded and cubed (about 6 cups)
2 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon ground ginger
1/2 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup chopped pecans, toasted

PECAN BISQUE

Wonderful creamy pecan flavored bisque that is especially good for winter holidays. This recipe comes from Jambalaya, the Jr. League of New Orleans cookbook.I make this every Christmas for gatherings and am always asked how to make it. Pecans are a Southern delicacy and I hope you enjoy this as much as we do!

Provided by Queen B

Categories Winter

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Pecan Bisque image

Steps:

Process pecans until finely ground,
Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
Add garlic and cook an additional 1 minute.
Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
Bisque can be refrigerated for 4 days. Serve hot.

Nutrition Facts : Calories 324, Fat 33.2, SaturatedFat 10.8, Cholesterol 64.8, Sodium 692.9, Carbohydrate 5.8, Fiber 2.7, Sugar 1.6, Protein 4.5

Ingredients

2 cups pecan halves
6 cups beef broth
1/2 cup butter
2 tablespoons green onions, finely chopped
1 garlic clove, finely chopped
2 tablespoons tomato paste
1 tablespoon cornstarch, dissolved in
1/2 cup water
1 egg yolk
1/4 cup heavy cream, room temperature
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg

PUMPKIN PECAN BISQUE

Make and share this Pumpkin Pecan Bisque recipe from Food.com.

Provided by Dancer

Categories Fruit

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Pumpkin Pecan Bisque image

Steps:

In large saucepan, melt margarine; saute onion and garlic over medium heat for 7 to 10 minutes or until lightly browned.
Add broth, pumpkin, water, sugar, thyme, rosemary, cumin, and salt.
Bring to a simmer over medium heat; reduce heat and cook for 10 minutes, stirring frequently.
Stir in half-and-half.
In blender container, on low speed, blend soup mixture and pecans in batches for 1 minute.
Pour into saucepan; heat to serving.

Nutrition Facts : Calories 273.7, Fat 24.3, SaturatedFat 6.2, Cholesterol 22.4, Sodium 391.5, Carbohydrate 11.4, Fiber 2.4, Sugar 3.4, Protein 5.6

Ingredients

2 tablespoons margarine or 2 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 3/4 cups chicken broth
1 3/4 cups solid pack pumpkin (not pumpkin pie filling)
1 1/4 cups water
1 teaspoon brown sugar
1 teaspoon chopped fresh thyme leave
1 teaspoon chopped fresh rosemary leaf
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 cups half-and-half
1 cup pecan pieces, toasted,divided

IMPOSSIBLY EASY PECAN PIE

Taste a classic! Get the sweet brown sugar crunch of homemade pecan pie anytime you like. It's impossibly easy.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 8

Impossibly Easy Pecan Pie image

Steps:

Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
Beat remaining ingredients with fork until blended. Pour into pie plate.
Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

Nutrition Facts : Calories 455, Carbohydrate 54 g, Cholesterol 125 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 230 mg

Ingredients

1 1/2 cups chopped pecans
3/4 cup packed brown sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
3/4 cup milk
3/4 cup light or dark corn syrup
1 1/2 teaspoons vanilla
4 eggs

CLASSIC BISQUICK™ PEACH COBBLER

Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent flavor. It's perfect for your weekday fix and made easy with Bisquick™ mix. It's amazing what you can do in 10 minutes flat!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 6

Number Of Ingredients 6

Classic Bisquick™ Peach Cobbler image

Steps:

Heat oven to 375°F.
Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
Bake 50 to 60 minutes or until golden.

Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 45 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg

Ingredients

1 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter, melted
1 cup sugar
1 can (29 ounces) sliced peaches, drained

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Pecan Bisque Recipes

NUTTY PUMPKIN BISQUE

PECAN PIE UPSIDE-DOWN CAKE

BUTTERNUT BISQUE

A delicious dinner is even more memorable when I start with this butternut squash bisque. It has a bit zip and super squash flavor. I like serving things that disappear like this soup does. I always get empty bowls back. - Marion Tipton, Phoenix, Arizona

PECAN BISQUE

PUMPKIN PECAN BISQUE

Make and share this Pumpkin Pecan Bisque recipe from Food.com.

IMPOSSIBLY EASY PECAN PIE

Taste a classic! Get the sweet brown sugar crunch of homemade pecan pie anytime you like. It's impossibly easy.

CLASSIC BISQUICK™ PEACH COBBLER

Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent flavor. It's perfect for your weekday fix and made easy with Bisquick™ mix. It's amazing what you can do in 10 minutes flat!

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