Roasted Pumpkin Bisque

Name: Roasted Pumpkin Bisque
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 small (8-ounces) sugar pie pumpkin, (peeled and cut into ¾-inch pieces); 1 tablespoon butter, (melted); ½ teaspoon chopped fresh thyme; ½ teaspoon sea salt; ⅛ teaspoon freshly ground black pepper; 1 tablespoon extra virgin olive oil; ¾ cup chopped onion; 1½ tablespoons chopped fresh thyme; 2 cups mushroom broth ((can sub chicken or vegetable)); ½ cup dry white wine; ½ cup apple cider or apple juice; ½ teaspoon ground cardamom; ¼ teaspoon ground ginger; ⅛ teaspoon ground cayenne pepper ((or more, to taste)); ½ teaspoon sea salt ((or more, to taste)); ⅛ teaspoon freshly ground black pepper ((or more, to taste)); ⅓ cup whipping cream; 8 thin slices baguette; 1 tablespoon extra virgin olive oil; 1 tablespoon minced garlic; 5 ounces sliced shiitake mushrooms; 5 ounces sliced cremini mushrooms; 1½ cups shredded Gruyere cheese

This Roasted Pumpkin Bisque is quite delicious on its own, but if you take the time to make the Mushroom-Gruyere Crostini to dunk in the soup, you'll be supremely happy!

⏱️ 90 menit 🔪 Persiapan: 40 menit 🔥 Masak: 50 menit 📊 Sulit 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

4 porsi

1 small (8-ounces) sugar pie pumpkin, (peeled and cut into ¾-inch pieces)
1 tablespoon butter, (melted)
½ teaspoon chopped fresh thyme
½ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
¾ cup chopped onion
1½ tablespoons chopped fresh thyme
2 cups mushroom broth ((can sub chicken or vegetable))
½ cup dry white wine
½ cup apple cider or apple juice
½ teaspoon ground cardamom
¼ teaspoon ground ginger
⅛ teaspoon ground cayenne pepper ((or more, to taste))
½ teaspoon sea salt ((or more, to taste))
⅛ teaspoon freshly ground black pepper ((or more, to taste))
⅓ cup whipping cream
8 thin slices baguette
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
5 ounces sliced shiitake mushrooms
5 ounces sliced cremini mushrooms
1½ cups shredded Gruyere cheese

Langkah-langkah

Preheat oven to 425°F. Spray a baking sheet lightly with nonstick spray.
In a medium bowl, toss the pumpkin with butter, thyme, sea salt and pepper. Spread on the baking sheet; bake for 20 minutes, or just until tender. Remove from the oven, and reduce the oven to 400°, so it's ready for preparing the crostini.
In a medium saucepan, heat the olive oil to medium-heat. Add the onion; saute until the onion is tender and beginning to brown lightly at the edges (about 5 minutes). Add in the thyme, broth, wine, cider, cardamom, ginger, cayenne, salt and pepper. Scoop the roasted squash into the broth; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
Pour the soup mixture into a food processor and process until smooth and creamy. Return to the pan. Add the cream, stir and keep on low heat.
Place the bread slices on a baking sheet. Put in the oven for 3 to 4 minutes, just until lightly toasted. Remove from the oven.
In a large saute pan, heat the olive oil at medium heat. Add the garlic and mushrooms. Saute until the garlic is fragrant and the mushrooms are no longer dry.
Divide the mushrooms between the toasts, piling them on top. Sprinkle with Gruyere cheese. Place the toasts back into the oven until the cheese is melted, about 3 to 4 minutes.
Serve the Mushroom-Gruyere Crostini with the Pumpkin Bisque. Dunking is encouraged!