Spiced Pumpkin Bisque
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.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Tips
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° oven for 40 minutes. Fill with soup and garnish.
For restaurant-style drizzles, put the crème fraîche 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
Per Serving:
233 calories; fat 21g; cholesterol 70mg; saturated fat 13g; carbohydrates 11g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 3g; vitamin a 8843.4IU; vitamin c 7.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 551mg; potassium 242mg; calcium 80.8mg; iron 1.1mg.