Velvety Cinderella Pumpkin Bisque

Image for recipe: Velvety Cinderella Pumpkin Bisque
Entree

Ingredients: 11

Excite your senses with this luscious Cinderella pumpkin bisque. Experience the rich flavors of roasted pumpkin blended with warm spices, creamy milk, and a hint of sweetness from brown sugar. Topped with crunchy pumpkin seeds and a dollop of fresh cream, this soup is a true delight for any gourmet enthusiast.

Ingredients

For Pumpkin Bisque
3 Cinderella pumpkin, cut into 4-inch chunks
2 teaspoons unsalted butter
2 garlic cloves
3 teaspoons salt
4 cups milk
1 tablespoon brown sugar
1⁄2 tablespoon ground cinnamon
1⁄4 cup unsalted butter

For Roasted Pumpkin Seeds
2 cups pumpkin seeds
2 tablespoons olive oil
3 teaspoons large grain sea salt

Instructions

  • For Pumpkin Bisque

    1. Preheat the oven to 375°F (190°C).
    2. Cut the Cinderella pumpkin into 4-inch chunks, reserving the seeds. Place the pumpkin pieces face down on a baking sheet with a small chunk of 2 teaspoons of unsalted butter underneath and a pinch of 3 teaspoons of salt rubbed in. Place the garlic cloves (still in their skins) underneath two of the pumpkin chunks. Roast in the preheated oven for one hour or until the pumpkin is fully cooked. Allow it to cool, then scrape out the flesh into a separate container, squeeze the roasted garlic out of the skins, and make sure to retain any cooking liquid from the pans.
    3. In a large stockpot, combine milk, ground cinnamon, nutmeg, brown sugar, and the remaining 1/4 cup of unsalted butter. Whisk over low heat until the butter is fully melted. Bring the mixture almost to a boil, then add the mashed pumpkin, roasted garlic, and reserved cooking liquids. Bring it back to heat.
    4. Turn off the heat and use an immersion blender to puree the soup until smooth.

  • For Roasted Pumpkin Seeds

    1. After cooking the pumpkin, reduce the oven temperature to 350°F (175°C).
    2. Toss the cleaned seeds saved from the pumpkin with olive oil and sea salt. Spread them in an even layer on a baking sheet.
    3. Roast for 15 minutes, stirring occasionally, until they turn golden and crunchy.

Aug 05, 2024