By Kim Gottsacker on October 14, 2011
You can never have too much pumpkin in the Fall time. Since September I have been wanting to make pumpkin bisque soup. This savory, creamy soup makes you want to do a happy dance after your first little sample.
In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. The bisque I made was a puree', then followed by adding cream to thicken it.
If you are having a Fall themed party, this would be a perfect treat for all guests. To make it even more festive, serve your soup in a pumpkin!
(For more recipes by me go to: www.lilyasher.com)
Prep Time: 1 hour
Cook time 1 hour
4 cups pumpkin, peeled, diced (1 inch cubes)
6 cups chicken stock (32oz)
1 cup heavy cream
4 tbsp butter
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp salt
1 1/2 tsp salt
1 tsp thyme
1 tsp ground ginger
4 tbsp brown sugar
2 tbsp fresh lemon juice
black pepper to season
1. Your first step is to conquer cutting your pumpkin the proper way. You don't want your pumpkin to move a lot. Take a damp kitchen towel and fold it in half and place your pumpkin on top. Cut the stem and bottom off. Peel your pumpkin, then cut pumpkin it in half. Take your seeds out (keep them for roasting later!) now your ready to slice and dice!
2. Pour 6 cups of chicken stock into a large pot, bring to a simmer. Add your diced pumpkin, simmer for 25 minutes.
3. Transfer pumpkin to your food processor and puree'.
4. Return pumpkin to your stock.
5. In a medium-high skillet, heat your butter to bubbling.
6. Add minced onion, saute' until clear (you don't want them to turn brown)
Go ahead and take a little sample of this incredible mixture.
8. Add your mixture to your simmering pumpkin stock.
9. Whisk in lemon juice and pepper.
10. Heat through uncovered for 25 minutes.
11. Stir in cream and heat for 10 more minutes.
12. Garnish with homemade nutmeg thyme croutons (<--- click for recipe!)
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