Pumpkin Bisque recipe Informal Tea Recipes Tea Time Treats for your Tea Table

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Pumpkin Bisque

Pumpkin Bisque

Pumpkin Bisque

This is a rich, spicy bisque made from pumpkin and sprinkled with coconut for a little sweetness to off set the spicy red pepper. Absolutely delicious!

2 tablespoons butter

1 cup chopped onion

3/4 cup chopped red pepper

1/2 cup chopped celery

3 garlic cloves, minced

3 cups canned solid packed pumpkin

2 cups canned low-salt chicken broth or vegetable broth

1/8 tsp cloves

1/2 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cayenne pepper

2 tablespoons brown sugar

1 1/2 cups canned unsweetened coconut milk

shredded coconut for garnish

Melt butter in large pot over medium heat. Add onion, garlic, red bell pepper, and celery. Sauté about 10 minutes or until golden brown. Add the pumpkin, chicken broth or vegetable broth, cloves, ginger, cinnamon, nutmeg, cayenne pepper, and brown sugar. Cover and simmer on low 1 hour to blend flavors. Taste half way to adjust seasonings to taste.

Working in batches, puree the soup in a blender until smooth. Return soup to pot. Bring to a simmer and thin with the coconut milk until desired consistency. Season to taste with salt and pepper. Ladle the bisque into bowls and sprinkle with shredded coconut and serve.

This bisque maybe made one day in advance. Chill covered and gently re-heat.

1 1/2 teaspoons unflavored gelatin

1 1/2 tablespoons cold water

3 large egg yolks

3/4 cup sugar

1 1/2 cups canned solid-packed pumpkin

3/4 teaspoon ground cinnamon

1/4 tsp ginger

1/8 tsp cloves

1 1/2 cups well-chilled heavy cream

1 1/2 teaspoons vanilla

18 gingersnaps (may need more or less depending on type of glasses or bowls used)

In a medium metal bowl sprinkle gelatin over the cold water to soften 1 minute. Whisk in yolks and sugar and set the metal bowl over a saucepan of simmering water. Cook the egg mixture , whisking constantly until an instant-read thermometer inserted 2 inches into the mixture registers 160 degrees (be careful not to touch the bowl; may need to tilt the bowl to one side) Remove bowl from pan and with an electric mixer eat the egg mixture until cool and thickened, about 5 minutes. Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.

In a medium bowl beat the heavy cream with the vanilla until it just holds stiff peaks and fold into the pumpkin mixture using a rubber spatula.

Coarsely crumble 2 gingersnaps into dessert glasses (stemmed glasses work very nicely for an elegant dessert) or crumble enough gingersnaps into a serving bowl to cover the bottom. Gently spoon the mousse into the glasses. Chill the mousse uncovered until firm. Loosely cover with plastic wrap after 3 hours.

Just before serving, garnish the mousse with the gingersnap cookies.

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