Roasted Pumpkin And Onion Bisque |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This bisque/soup is creamy, rich, a bit of sweet with a touch of onions and savored with italian herbs, giving out a nice aroma of roasted pumpkin, onions and garlic. And the mere look of the bisque is inviting and soothing at the same time. Read more . Cardomom and fennel take it to another level altogether! Ingredients:
1 large pumpkin, skin removed, and cut into medium-sized pieces |
1 yellow onion - chopped |
3 cloves of garlic - mashed with the blade of a knife (do not chop) |
1 tbsp fresh thyme - finely chopped (or use the dry packaged one found in stores) |
2 tbsp extra virgin olive oil |
salt and freshly ground black pepper - to taste |
3 cups vegetable stock or water |
3 tbsp dry white wine (optional, but it's the secret holiday ingredient!) |
1/2 to 1 tsp cardamom powder |
1/2 tsp fennel powder (optional to your taste) |
1 cup heavy cream |
Directions:
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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