Pumpkin Autumn Bisque
Source of Recipe
KSL
List of Ingredients
Pumpkin Autumn Bisque
* 2 Tblsp extra virgin olive oil, divided
* 2 Tblsp butter, divided
* 1 1/2 c. chopped onion
* 1 Tblsp. minced garlic
* 3/4 c. chopped carrots
* 1/4 c, chopped celery
* 4 c. chicken broth, divided
* 2 c. sliced mushrooms
* 1 c. chopped leeks
* 3 c. fresh pumpkin puree
* 1 (l3.5 oz.) can coconut milk
* 1/2 teaspoon red pepper flakes
* 1 1/2 teaspoon salt
* 1 teaspoon fresh lemon juice
* 1 teaspoon fresh chopped thyme leaves
* garnish: toasted pumpkin seeds
Recipe
In large stockpot over med. heat, melt 1 tablespoon olive oil and 1 tablespoon butter. Add the onion, garlic, carrots, and celery and cook for 8 minutes., or until tender.
Add 2 cups of the chicken broth and simmer for 3 minutes; remove from heat, cool for 15 minutes. Pour broth mixture into a food processor or blender, blend until smooth; set aside.
In the same stock pot over medium heat, heat remaining olive oil and butter. Add the mushrooms and leeks, and cook for 6 minutes, or until mushrooms begin to brown.
Add the remaining 2 c. chicken broth, vegetable broth puree, pumpkin, coconut milk and red pepper flakes; simmer, covered for l5 minutes. Stir in the salt, lemon juice, and thyme leaves; simmer for l0 minutes. Garnish with toasted pumpkin seeds
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