Roasted Pumpkin Bisque is the perfect creamy comfort food for any cold night during the fall/winter season or as the soup course for Thanksgiving dinner. Made from real pumpkin (or calabaza) roasted with Provence Flowers Honey, Eleon Greek olive oil, and Ras el Hanout for a Moroccan aromatic touch, this bisque is blended with sautéed leeks, apple juice, vanilla paste, and vegetable stock. This vegetarian soup is dairy-free, gluten-free and paleo friendly.
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Ingredients for Roasting the Pumpkin:
- 2 lbs roasted pumpkin
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons Eleon Extra Virgin Olive Oil
- 1 teaspoon Ras el Hanout
- 1 Tablespoon Provence Flowers Honey
For the Bisque:
- 3 cups apple juice
- 3 cups vegetable stock
- 1 chopped leek (sautéed with salt & pepper)
- 1/4 teaspoon vanilla paste
To Present the Pumpkin Bisque:
- 1 diced and peeled Granny Smith Apple
- 2 Tablespoons toasted pumpkin seeds
- 1 can whipped coconut cream (presented in a quenelle shape)
- Preheat the oven to 375 degrees.
- Slice: Slice the pumpkin in half from top to bottom; remove and discard the seeds. Cut the pumpkin into smaller pieces.
- Sprinkle Ras el Hanout, salt & pepper & 1 Tablespoon olive oil. Rub to make sure every piece gets seasoned. Then drizzle on the honey.
- Arrange the pieces with the skin facing down in a baking pan.
- Bake approximately 45 minutes until the pumpkin is soft. Let it cool for 20 minutes. Remove the meat from the skins and with a spoon gently scrape the remaining pulp off.
- Sauté the chopped leeks over medium heat in olive oil. See instructions below.
- Toast pumpkin seeds in a 9-inch fry pan or a cast-iron pan until puffed and golden, 4 to 5 minutes. Sprinkle salt if you wish.
- Add the roasted pumpkin meat, apple juice, vegetable stock and the vanilla paste in a large stock/soup pot.
- Blend: Using a hand blender, blend the ingredients until the bisque is smooth and there are no more chunks.
- Taste and adjust seasoning as needed with salt and pepper.
- Heat the soup over low heat until it's heated through it.
Topping Mixture and Plating:
- Peel and dice the apple. I washed the pieces of apple with lime and lemon juice to prevent oxidation. Then, mix with the toasted pumpkin seeds.
- Whip the coconut cream until it's fluffy.
- Add the topping mix in the center of the bowl like a lonely mountain.
- Pour the hot soup around the apple mixture and top with whipped coconut cream - quenelle shape. See instructions below.
Step-by-step how to cook leeks:
- Cut the root end and the dark green leaves. The dark green leaves of a leek are bitter in taste and tough in texture.
- Cut the leek in half lengthwise and slice the leek lengthwise once more
- Chop the leek into small pieces and separate the pieces.
- Wash the leeks in a colander under running water. Drain and dry well.
- Heat olive oil in a frying pan. Add the leeks.
- Cook, constantly stirring, until they become caramelized - approximately 5-10 minutes.
Whipped Coconut Cream:
- Refrigerate: Place the can of coconut cream in the refrigerator for a least 8 hours.
- Put some ice cubes together it inside a metal mixing bowl and put in the freezer until I was ready to make the whipped cream. When, you take out the bowl some pieces of ice may stick to the bowl.
- Add the cold coconut cream and whisk with the hand blender until it’s fluffy.
- Make a Quenelle: To make the quenelle, use two spoons and form a oval shape. See the video in the blog post that shows you how.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
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