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Gingered Pumpkin Bisque

Gingered Pumpkin Bisque

Gingered Pumpkin Bisque

gingered-pumpkin-bisque

Gingered Pumpkin Bisque

Serves 6-8

Ingredients:

2 cups pumpkin puree (preferably fresh)

4 cups chicken or vegetable stock

1 cup heavy cream

½ cup pure maple syrup

1 large onion, chopped

2 tablespoons fresh minced ginger, peeled

4 tablespoons butter

1 teaspoon curry powder

1 teaspoon powdered ginger

Salt and white pepper to taste

Toasted pumpkin seeds for garnish (optional)

In a heavy bottomed saucepan over medium heat, add the butter, onions and ginger and sweat until onions become translucent. Increase heat to medium high, add curry and ginger and stir just until the onions begin to brown. Add stock, cream, maple syrup and pumpkin and stir well. Once it begins to boil, reduce heat to low and simmer for 10 minutes. Transfer all ingredients to a blender and blend until very smooth. If necessary, strain to ensure a rich, creamy consistency before returning to the stove over medium heat and bringing back to a simmer. Check for seasonings and add salt and ground white pepper if necessary. Serve piping hot with a sprinkle of roasted pumpkin seeds as a garnish.

Servings: 6-8

Ingredients

Directions

In a heavy bottomed saucepan over medium heat, add the butter, onions and ginger and sweat until onions become translucent. Increase heat to medium high, add curry and ginger and stir just until the onions begin to brown. Add stock, cream, maple syrup and pumpkin and stir well. Once it begins to boil, reduce heat to low and simmer for 10 minutes. Transfer all ingredients to a blender and blend until very smooth. If necessary, strain to ensure a rich, creamy consistency before returning to the stove over medium heat and bringing back to a simmer. Check for seasonings and add salt and ground white pepper if necessary. Serve piping hot with a sprinkle of roasted pumpkin seeds as a garnish.