CURRIED PUMPKIN BISQUE WITH CHEDDAR CHEESE
Categories Soup/Stew Onion Tomato Appetizer Thanksgiving Cheddar Corn Pumpkin Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
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.
CURRIED PUMPKIN BISQUE
Make and share this Curried Pumpkin Bisque recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slowly saute onion and garlic in oil until transparent, about 5 minutes.
- Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
- Bring to boil, and then lower heat to simmer.
- Cook 20 to 30 minutes.
- Taste for seasoning.
- Add half-and-half and simmer another 10 minutes.
- Remove from heat and cool.
- Blend in batches in blender.
- Strain through a fine strainer.
- Reheat gently, and serve with toasted coconut.
Nutrition Facts : Calories 272.1, Fat 16.9, SaturatedFat 9.5, Cholesterol 52, Sodium 394.4, Carbohydrate 20.6, Fiber 0.8, Sugar 6, Protein 10.5
PUMPKIN BISQUE WITH SMOKED GOUDA
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 AND PEAR BISQUE WITH GOAT CHEESE
Fresh pumpkin and succulent pears are roasted together before being blended into a creamy bisque. From the caramelization that results with roasting veggies, these two perfect fall flavors deepen dramatically and make a savory soup with a sweet undertone.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
- Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
- Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
- Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 27 g, Cholesterol 44.3 mg, Fat 18.2 g, Fiber 4.2 g, Protein 10.6 g, SaturatedFat 9.2 g, Sodium 1164.7 mg, Sugar 11.9 g
PUMPKIN PEAR BISQUE WITH CREME FRAICHE
If store bought Creme Fraiche can't be found you can make your own by combining 1/4 cup whipping cream and 1/4 cup sour cream. Cover and let warm to room temperature for 2 to 5 hours until mixture thickens then refrigerate for at least 2 hours.
Provided by Veghead
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook leeks and onion in hot margarine or butter in a large saucepan over medium heat until tender. Stir in flour. Carefully add chicken broth all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in pumpkin, vanilla bean (if using), salt, pepper, and the 1/4 teaspoon nutmeg. Return to boiling. Reduce heat, cover, and simmer for 20 minutes. Remove from heat. Cool slightly. Remove vanilla bean; discard. Add pear halves and pear liquid to pan.
- Process mixture in three or four batches in a food processor bowl or blender container until smooth. Return mixture to saucepan. Stir in light cream and vanilla extract, if using. Heat through, but do not boil.
- To serve, ladle soup into bowls. Top with a spoonful of Creme Fraiche; sprinkle with additional nutmeg, if desired.
Nutrition Facts : Calories 176.8, Fat 8.9, SaturatedFat 5.2, Cholesterol 23.4, Sodium 649.8, Carbohydrate 20, Fiber 1.9, Sugar 7.1, Protein 5.7
PUMPKIN BISQUE WITH CURRY AND PEAR
Steps:
- Heat butter in large sauce pan over medium heat. When butter has melted and looks foamy, add the onion and cook for 2 - 3 minutes or until slightly softened. Add pear chunks, pumpkin puree, curry powder, cayenne pepper, cinnamon, stock and coconut milk. Mix ingredients thoroughly. Bring to simmer and cook 25 minutes. Puree soup and return to pan. Season to taste with salt. Serve with chives or toasted coconut.
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