Spiced Pumpkin Bisque | Midwest Living
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Spiced Pumpkin Bisque

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Spiced Pumpkin Bisque

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  • Makes: 8 servings
  • Yield: Makes 8 3/4-cup appetizer servings.
  • Prep 15 mins
  • Cook 45 mins
  • Stand 2 hrs to 5 hrs (if making creme fraiche)

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The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own creme fraiche for the garnish, or use purchased creme fraiche or sour cream.

Ingredients

  • 1 cup whipping cream
  • 2 tablespoons buttermilk
  • 1/4 cup butter
  • 1 1/2 cups chopped onions
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons curry powder
  • 1/4-1/2 teaspoon cayenne pepper*
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 3 cups chicken or vegetable broth
  • 1 15-ounce can pumpkin
  • 1 cup half-and-half or light cream
  • Chopped fresh Italian (flat-leaf) parsley, chives and/or dill

Directions

  1. For homemade creme fraiche: In a screw-top jar, combine whipping cream and buttermilk. Cover and shake well. Let stand at room temperature for 2 to 5 hours or until thickened. Store in refrigerator for up to 3 weeks. (Or use purchased creme fraiche, available in large supermarkets.)
  2. For soup: In a large saucepan, melt butter over medium heat. Add onions and garlic; cook in hot butter until tender, about 5 minutes, stirring occasionally. Add curry powder, cayenne, salt and coriander. Cook and stir for 5 minutes more. Add chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, for 25 minutes.
  3. Stir pumpkin and half-and-half into the onion mixture. Cook, uncovered, over medium to medium-low heat about 10 minutes or until heated through. (Do not boil). Remove from heat; cool mixture slightly.
  4. Using a handheld immersion blender, blend soup mixture until nearly smooth; heat through before serving. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through for serving.)
  5. To serve, ladle the hot soup into warm soup bowls. Top each serving with creme fraiche and fresh parsley. Serve immediately.

Tip

  • If you like, serve the bisque in roasted pumpkins. Wash and dry small pie pumpkins. Cut off tops and place on a large cookie sheet. Roast in a 375 degrees oven for 40 minutes. Fill with soup and garnish.

Tip

  • For restaurant-style drizzles, put the creme fraiche into a squeeze bottle (like the kind used for ketchup). Just before serving, draw a zig-zag drizzle, a spiral or even the outline of a pumpkin on the top of your soup for an artistic garnish.

Nutrition Facts

(Spiced Pumpkin Bisque)

Servings Per Recipe 8, sodium (mg) 551, iron (mg) 1, Trans fatty acid (g) 0, cal. (kcal) 233, Niacin (mg) 0, pro. (g) 3, Riboflavin (mg) 0, Potassium (mg) 242, Folate (µg) 16, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 8843, Thiamin (mg) 0, vit. C (mg) 7, fiber (g) 2, sugar (g) 4, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, chol. (mg) 70, calcium (mg) 81, sat. fat (g) 13, Cobalamin (Vit. B12) (µg) 0, carb. (g) 11, Fat, total (g) 21

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