Roasted Pumpkin Soup


Pumpkin Bisque

  • Velvety and golden.  If the bisque seems too thick, thin it with a light touch of extra stock or cream.
  • 1 T olive oil                                                               3 C roasted pumpkin
  • 1 T sweet butter                                                       ½ t salt
  • 1 cup onion peeled and chopped                           ½ t nutmeg
  • 8 C vegetable stock                                                ½ t cinnamon
  • ½ C carrots diced                                                   1 t fresh ground ginger
  • ½ cup celery chopped                                          ½ t white pepper
  • 2 C heavy cream                                                     1 sweet potato chopped
  • 2 cloves garlic chopped                                        1 granny smith apple
  • 1 cup white wine
  1. In a large saucepan, heat the oil and butter.  Add the onion, carrots, and celery sauté 5 minutes over medium low heat.
  2. Add garlic, apple, ginger, and sweet potato. Then add wine and spices. Sauté for 3 minutes.
  3. Add roasted pumpkin and stock.  Stir well and bring to low simmer for 30 minutes.
  4. Turn heat down and let sit for 20 minutes before the puree in blender.  I suggest using a hand blender, as hot soups in blenders are very dangerous – they blow the lid and may cause burns.  Return soup to pot.
  5. Add the cream.  Reheat but do not boil the soup before serving.

Serves 6

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