Recipes Pumpkin bisque 11 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: The aroma of Mother’s Day: Celebrated pastry chef shares recipes – Food – Life & Style admin March 17, 2022 New Recipe: Fluffy Coffee and Walnut Cake With Mocha Buttercream Recipe admin April 7, 2022 New Recipe: Grandma’s Dark Chocolate Frosting Recipe: Dreamy, Creamy Old-fashioned Dark Chocolate Cake Frosting Recipe | Cakes/Cupcakes admin March 22, 2022 New Recipe: Why Martha Stewart Isn’t A Fan Of Gwyneth Paltrow admin March 14, 2021 New Recipe: Chocolate Castella Cake Recipe | Saveur admin April 16, 2021 New Recipe: A guide to homemade nut butter admin April 11, 2021 About The Author More from this Author One Response 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 Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.