pumpkin bisque

1
J C

By
@Akingu

I suggest chardonnay or perhaps a Rhone wine for this. 1 medium pumpkin will reduce to 1 qt pumpkin puree.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-4
Prep:
5 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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  • 15 oz
    pumpkin, canned or cooked
  • 1 small
    onion, diced
  • 1 large
    carrot, diced
  • 1 stalk(s)
    celery,diced
  • 1
    bay leaf
  • 1
    cinnamon stick
  • 2 sprig(s)
    thyme, leaves
  • 1 Tbsp
    butter
  • 1 Tbsp
    olive oil
  • 1/2 c
    white wine, chardonnay, preferably
  • 1 qt
    chicken stock
  • 1/4 c
    heavy cream

How to Make pumpkin bisque

Step-by-Step

  1. Add the butter and oil to a stock pot over medium-low heat and add the onion, celery, carrot, bay, cinnamon, and thyme.
  2. Allow veggies to soften then add the wine and reduce by 1/2.
  3. Add the pumpkin and chicken stock.
  4. Simmer on low, uncovered for 30 minutes.
  5. Using a blender or CuisineArt, puree the soup.
  6. Return to pot and stir in the cream. HEAT for 1 min then serve. garnish with spig of fresh cilantro or roasted pumpkin seeds

Printable Recipe Card

About pumpkin bisque

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: French
Other Tags: Quick & Easy, Healthy




Show 3 Comments & Reviews

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