Pumpkin Bisque
A smooth, creamy pumpkin bisque that will make you fall in love with fall all over again.
Ingredients
1 tablespoon peanut oil
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 teaspoon fresh thyme
1 bay leaf
1 medium size pumpkin (about 3 pounds)
Salt to taste
Freshly ground black pepper about 1 quart Basic Chicken Stock, or low-sodium canned
2 tablespoons Toasted Pumpkin Seeds (optional)
1/3 cup finely chopped onions
1/3 cup finely chopped celery
1 teaspoon fresh thyme
1 bay leaf
1 medium size pumpkin (about 3 pounds)
Salt to taste
Freshly ground black pepper about 1 quart Basic Chicken Stock, or low-sodium canned
2 tablespoons Toasted Pumpkin Seeds (optional)
Instructions
1. Preheat oven to 350°F.
2. Pierce the pumpkin several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the pumpkin in half, scoop out the seeds and reserve them for making the Toasted Pumpkin Seeds. Place the pumpkin halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.
3. Scoop the pulp out of the pumpkin skin with a spoon and set aside.
4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes.
5. Add the pumpkin pulp and the chicken stock and bring to a boil over high heat.
6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.
7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.
8. Reheat the bisque. Add stock if it is too thick.
9. Serve hot, sprinkled with the Toasted Pumpkin Seeds.
2. Pierce the pumpkin several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the pumpkin in half, scoop out the seeds and reserve them for making the Toasted Pumpkin Seeds. Place the pumpkin halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.
3. Scoop the pulp out of the pumpkin skin with a spoon and set aside.
4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes.
5. Add the pumpkin pulp and the chicken stock and bring to a boil over high heat.
6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.
7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.
8. Reheat the bisque. Add stock if it is too thick.
9. Serve hot, sprinkled with the Toasted Pumpkin Seeds.
Pumpkin Bisque
Print
A smooth, creamy pumpkin bisque that will make you fall in love with fall all over again.
Ingredients
1 tablespoon peanut oil1/3 cup finely chopped onions1/3 cup finely chopped celery1 teaspoon fresh thyme1 bay leaf1 medium size pumpkin (about 3 pounds)Salt to tasteFreshly ground black pepper about 1 quart Basic Chicken Stock, or low-sodium canned2 tablespoons Toasted Pumpkin Seeds (optional)
Instructions
1. Preheat oven to 350°F.2. Pierce the pumpkin several times and cook in the microwave on high power for 3 to 5 minutes until the shell softens. Cut the pumpkin in half, scoop out the seeds and reserve them for making the Toasted Pumpkin Seeds. Place the pumpkin halves cut-side down on a baking sheet. Bake in the preheated oven until tender and easily pierced with a fork, about 40 minutes. Let cool. Reserve the juice on the baking sheet.3. Scoop the pulp out of the pumpkin skin with a spoon and set aside.4. Heat the peanut oil in a deep saucepan over low heat. Add the onions, celery, thyme and bay leaf. Season lightly with salt and pepper and cook for 10 minutes.5. Add the pumpkin pulp and the chicken stock and bring to a boil over high heat.6. Reduce the heat and simmer until the onion and celery are completely tender, about 15 minutes.7. After removing the bay leaf, puree the mixture in a blender, in batches, being careful not to overfill the blender.8. Reheat the bisque. Add stock if it is too thick.9. Serve hot, sprinkled with the Toasted Pumpkin Seeds.
Recommended
Parmesan Pretzel Thins
Crisp pretzel thins are topped with melted Parmesan cheese to make delectable appetizers that are elegant and easy.
Slow Cooker Chicken and Dumplings
Enjoy the succulent taste of juicy chicken breast and tender dumplings. The perfect slow cooker recipe to warm you up on those cold, wintry nights.
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Chicken Parmigiana
Learn how to make a crispy, succulent, and juicy chicken parmigiana. A classic Italian dish fused with the spirit of America!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!