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Roasted Pumpkin and Onion Bisque Recipe

  • 6servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large pumpkin , skin removed, and cut into medium-sized pieces

  2. 1 yellow onion - chopped

  3. 3 cloves of garlic - mashed with the blade of a knife (do not chop)

  4. 1 tbsp fresh thyme - finely chopped (or use the dry packaged one found in stores)

  5. 2 tbsp extra virgin olive oil

  6. salt and freshly ground black pepper - to taste

  7. 3 cups vegetable stock or water

  8. 3 tbsp dry white wine (optional, but it's the secret holiday ingredient!:))

  9. 1/2 to 1 tsp cardamom powder

  10. 1/2 tsp fennel powder (optional to your taste)

  11. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Toss the pumpkin, onions, garlic and thyme in olive oil so that it is evenly coated and spread the mixture onto a baking tray. Season with salt and pepper and roast for 20–30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large saucepot. Add the vegetable stock, wine and cardamom powder and simmer for 10 minutes. Now remove from flame and let it cool a little.

  2. Puree the soup in a blender until smooth and transfer to another saucepan. When ready to serve, reheat on medium flame, bring back to a simmer, then add in the heavy cream and whisk well. Remove from heat and serve hot with a piece of your favorite bread on the side. You can even garnish with more cream or bread croutons!

  3. Tip: You can add more vegetables like celery and carrots. A dash of nutmeg, if you like the flavor, can also add a nice zing!

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