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Roasted Pumpkin and Onion Bisque Recipe

Ingredients

How to make it

  • 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.
  • 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!
  • 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!

People Who Like This Dish 3
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  • chefmeow 16 years ago
    This one is going on my dinner table Thanksgiving day. Was looking for a great starting course and this is it. Thanks for the post. Sounds decadent.
    Was this review helpful? Yes Flag

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mansibshah Fremont, CA

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