pumpkin bisque soup

Curry-Pumpkin Bisque

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pumpkin bisque soup
Curry-Pumpkin Bisque
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I don’t always serve pumpkin pie for desert at Thanksgiving. Sometimes I make a pumpkin cheese cake, muffins, or this spicy soup with an island taste. If you don’t want to use pumpkin, any winter squash will do. Use butternut, acorn, or Hubbard, or for preparation ease, use canned pumpkin puree.
Servings
4-6 people
Servings
4-6 people
pumpkin bisque soup
Curry-Pumpkin Bisque
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I don’t always serve pumpkin pie for desert at Thanksgiving. Sometimes I make a pumpkin cheese cake, muffins, or this spicy soup with an island taste. If you don’t want to use pumpkin, any winter squash will do. Use butternut, acorn, or Hubbard, or for preparation ease, use canned pumpkin puree.
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Units:
Instructions
  1. If using fresh squash, bring the broth to a rapid boil in a large saucepan over high heat.
  2. Add the squash, cover, and boil the squash for about 10 minutes until soft.
  3. Remove, reserving the broth, and place in a blender or food processor and puree until smooth, adding some of the broth, if needed.
  4. Or, place the canned pumpkin puree, along with 3 cups of the broth in large kettle.
  5. In a small frypan, heat the butter or margarine, add the ginger and onion and saute until the onions are soft. Add onion the mixture, habanero and the spices, to the pumpkin puree.
  6. Simmer the bisque for 15 minutes. Strain the soup, return to the stove and heat through.
  7. Remove from the heat and stir in the orange juice, zest, and rum. Garnish with crotons and sage leaves and serve.
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