Gingered Pumpkin Bisque
- Yield 6 to 8 servings
The rich texture of roasted pumpkin naturally thickens this hearty soup.
We suggest roasting your own pumpkin by cutting a pie pumpkin in half, scraping seeds from inside and placing cut side down on a baking sheet before placing in a 350F degree oven. The pumpkin is fully roasted when it begins to brown on the outside and easily gives way to touch. You may also make this recipe using other winter squashes such as butternut or acorn.
- 2 cups pumpkin puree (preferably fresh)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 1 large onion, chopped
- 2 tablespoons minced peeled fresh ginger
- 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 butter, onions and ginger and sweat onions until they become translucent.
- Increase heat to medium high, add curry and ginger, and stir just until 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 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.