This is such a beautiful bisque to start off any meal, especially your Thanksgiving feast! There are many ways to make the bisque taste different and unique, but here is how I like to make mine for the holiday. Bonus, again most bisque call for a lot of sugar. I use NONE!
What You Will Need:
1 Pumpkin The pie kind, roasted
4 C Chicken stock (Homemade if you can) ***You can use a vegetable stock to keep it vegetarian.
1 C Milk
1 C Heavy Cream
1 Tbsp Cinnamon
1 Tbsp Ground Ginger
1 Tbsp Ground Nutmeg
1/2 Tbsp powdered Garlic
8 tsp Raw Pumpkin Seeds
Salt to taste
*Directions Set up your Mis en Place 🙂
This soup is so easy there were none to set up this time except for my spices so no photos of my Mis en Place.
So here’s one of me getting ready to cook the soup 🙂 I have my wine and the song MoneyGrabber by Fitz & The Tantrums playing lol!
Pre heat your oven to 425.
Cut your pumpkin in half, scoop out the seeds (save them for a later use) place on a cookie sheet and roast for 30 minutes.
While the pumpkin is roasting, add the ginger, cinnamon, nutmeg, pepper, salt, and garlic to your pot.
In a smaller pot mix the milk, cream, and chicken or vegetable stock and bring it to a simmer.
Once the milk begins to simmer, add it to the pot with the spices and bring to a low simmer.
When the pumpkin is done roasting, scoop out the meat and add it to the pot.
Mix well and continue to stir on low so you will not burn the milk.
Allow it to simmer for 10 minutes.
Top off your bowl of soup with a tsp raw pumpkin seeds, and a pinch more of nutmeg. Salt to taste.
Makes 6-8 Servings:
173 cals, 11 G fat,9 G carbs, 1 G fiber, 9 G pro, 7 G fiber
This soup Pleases me so much because of the nutritional value it offers! Great for the body especially the waist.
I like to add a plain Greek yogurt to my bowl of soup to bump up my protein. If you made the Golden Raisin Apple chutney the other day with the curry that tastes soooo amazing in this soup as well.