Pumpkin bisque

One Response

1. Every_Man-A_King October 15, 2021

   Ingredients

   * 2 sugar pumpkins
   * 4 cups chicken or vegetable stock
   * 1 medium onion, white or yellow
   * 5 cloves garlic
   * 1 red bell pepper, or jarred roasted red pepper
   * Pinch of cinnamon, optional
   * Pinch of cayenne, optional
   * Pinch of nutmeg, optional
   * Pinch of clove, optional
   * Cream or sub with dairy free nut milk or something
   * Roasted, salted pumpkin seeds
   * Salt and pepper to your taste
   * Olive oil

   Instructions

   * cut pumpkins in half and scoop out stringy guts and seeds
   * Oil insides of pumpkins with olive oil and add salt and pepper
   * Turn face down on a rimmed baking sheet and roast at 350F for about 50 minutes. Once a knife can easily go through you are good.
   * While pumpkins are cooling sauté chopped onion and peppers in oil until translucent
   * Add garlic and optional spices during the last minute
   * Add 2 cups of stock slowly to pan and deglaze
   * Add this mixture to a blender, along with the skinned pumpkin and an additional cup of chicken stock. Blend this mixture into a purée. Check for desired consistency and add the last cup as needed
   * Taste for seasoning
   * Pour soup into bowls and swirl in cream and garnish with pumpkin seeds
   * Serve with crusty bread

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