Pumpkin Bisque with Nutmeg and Ginger

 

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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!

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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.

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While the pumpkin is roasting, add the ginger, cinnamon, nutmeg, pepper, salt, and garlic to your pot.

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In a smaller pot mix the milk, cream, and chicken or vegetable stock and bring it to a simmer.

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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

**Extras

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.

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Shrimp with Sweet Potato Chowder

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What You Will Need:

1 Pound of Shrimp, peeled and chopped

1 Pound of Andouille Sausage, chopped

2 Large Carrots, peeled and diced

3 Stalks of Celery, diced

1 Onion, diced

2 Sweet Potatoes, peeled, and diced

1 Lemon, juiced

1 Ear of Corn, boiled then remove kernels (You can use canned if you prefer, just check the ingredients.)

1 1/2 C Heavy Cream

8 C Chicken Stock (Home made if you can)

6 Strips of Bacon

1 Tbsp Dried Thyme

4 cloves Garlic, minced

1/2 C Fresh Cilantro, chopped

Salt and Pepper to taste

*Directions:

Set up your Mis en Place

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In a pot on the stove, cook the bacon until its crispy. Don’t worry about keeping the bacon straight you can use a wooden spoon to stir it around. You will be crumbling the bacon later.

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After the bacon is cooked, remove the bacon and set aside. Leave the bacon fat in the pot and add the carrots, celery, onion, and garlic. Cook until the onion becomes translucent.

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Add the chicken stock, heavy cream, thyme, sweet potato, corn, sausage, and lemon juice. Bring to a boil, then lower to a simmer.

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Simmer for 20 minutes or until the sweet potato is tender. Add the uncooked shrimp and cook for an additional 3 minutes.

Remove from heat and add salt and pepper to taste.

Garnish with crumbled bacon and fresh cilantro.

Makes 10 servings:

389.1 cal, 16.6 G fat, 25.7 G carb, 15.7 G pro, 9 G sugar

Extras: This soup is so delicious and warms your tummy right up! You can add Cheddar cheese if you like to it or some home-made buttery croutons! Enjoy

Moraccan Stew with Turmeric and Ginger spiced Couscous

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What You Will Need:

2 Large Zucchini, diced

2 Large Yellow Squash, diced

3 Large Red Bell peppers, diced

2 Large Yellow Onions, sliced

2 Tomatoes, diced

8 C Chicken Stock *Homemade if you can >>> If you are vegetarian, you can use vegetable stock.

2 Chicken Breast, roasted, then diced >>> You can use Chickpeas instead of chicken as well.

1 C Couscous, cooked (In Morocco, couscous means FOOD.)

4 Cloves Garlic, Minced

1/4 C Capers

1 1/2 Tbsp Fresh Ginger, graded (you can use powder if you wish) set aside 1/2 tsp for couscous

1 1/2 Tbsp Turmeric Set aside 1/2 tsp for the couscous

1 Tbsp Cinnamon

1/2 Tbsp Chipotle  (This adds such a wonderful smokey flavor to the dish.)

1 tsp Saffron

Sea salt and Pepper

*Directions

Set up your……. Mis en Place

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Heat Your oven to 380. Rub the chicken breast with salt, pepper and bake for 10 minutes. Remove from oven , chop, and set aside.

In a large pot on the stove, add the garlic, onion, bell pepper, zucchini, and yellow squash. Cook until the onion starts to soften.

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Add the capers, tomatoes, cinnamon, ginger, turmeric, and chicken stock. Bring to a boil then set to simmer for 20 minutes.

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Add the chicken and saffron, simmer for 15 more minutes. Salt and pepper to taste.

While the stew is simmering, cook the couscous according to the directions on the package you choose. ** Use chicken or vegetable stock instead of water. Add 1/2 Tsp turmeric, and 1/2 Tsp ginger.

* Serving size is 1 1/2 cups of stew, with 1/3 cup of couscous

200.6 cal, .9 G fat, 26.2 G carb, 4.1 G fiber, 20 G pro, 7.5 G sugar

Extra: This is such a wonderful soup to make if you are feeling a bit under the weather. Ginger, and Turmeric do wonders for the stomach.