0
0
00
We don’t always end a holiday meal with pumpkin pie-sometimes we begin the feast with this spicy soup with its Caribbean island flavor. If you don’t want to use pumpkin, any winter squash, such as butternut, acorn or Hubbard, will do. This is an easy recipe to prepare, but if you want an even quicker version, used canned pumpkin puree or a 12-ounce package or frozen cooked winter squash as a base. This recipe is from Dave’s and my book, The Spicy Food Lover’s Bible.
| Servings |
| 4-6 servings |
|
|
|
|
We don’t always end a holiday meal with pumpkin pie-sometimes we begin the feast with this spicy soup with its Caribbean island flavor. If you don’t want to use pumpkin, any winter squash, such as butternut, acorn or Hubbard, will do. This is an easy recipe to prepare, but if you want an even quicker version, used canned pumpkin puree or a 12-ounce package or frozen cooked winter squash as a base. This recipe is from Dave’s and my book, The Spicy Food Lover’s Bible.
|
Ingredients
- 1 qt vegetable broth
- 4 cups diced fresh squash or one 15-ounce can pumpkin puree
- 2 tbsp butter or margarine
- 1 tbsp chopped ginger
- 1 cup chopped onions
- 1/4 tsp ground habanero chile
- 2 tsp hot curry powder
- 1/4 tsp ground coriander
- 1/4 tsp ground white pepper
- 1 pinch ground cloves
- 3 tbsp orange juice, preferably fresh
- 1/4 tbsp orange zest
- 2 tbsp rum (optional)
Peppered Croutons
Servings: servings
Units:
Instructions
- Preheat the oven to 325 degrees F.
- If using fresh squash, bring the broth to a rapid boil in a large saucepan over high heat. Add the squash, cover, and boil for about 10 minutes or until soft. Remove the squash and reserve some of the broth. Place the squash in a blender or food processor and puree until smooth, adding some of the broth if needed.
- Otherwise, place the canned pumpkin puree, along with 3 cups of the broth, in a large stockpot.
- Heat a small skillet over medium heat and add the butter or margarine; when it’s melted, add the ginger and onion and saute until the onions are soft. Add the ginger-onion mixture, chile, curry, coriander, pepper, and cloves to the pumpkin puree. Simmer the bisque for 15 minutes.
- Meanwhile, make the croutons. Place the bread on a sheet pan and bake in the oven until toasted, turning once, about 10 minutes.
- Heat a small saucepan over low heat, add the butter, and when the butter has melted, add the oil, garlic, pepper, thyme, and sage. Simmer the mixture for 5 minutes to blend flavors, being careful that the butter does not brown.
- Combine the butter mixture and the croutons in a bowl and toss to coat. Return them to the sheet pan, sprinkle the cheese over the croutons, and return them to the oven. Bake until the cheese browns, about 10 minutes.
- Strain the soup, return to the stove, and heat through. Remove the soup from the heat; stir in the orange juice, zest and rum if using.
- To serve, pour the bisque into a large soup tureen or ladle into individual bowls, and garnish with the onions and peppered croutons.
Share this Recipe
