Saturday, November 26, 2011

Dutch Oven - Curried Pumpkin Bisque

Normally, I don't really like squash-family vegetables, and I didn't really care for pumpkin-- not even pumpkin pie! However, when we planted our Jack-O-Lanterns this year, the seed company put some "Sweet" pumpkin seeds in the pouch, and a totally different breed popped up and gave us a few sweet pumpkins, so I decided I would put my reservations aside and actually learn how to cook a pumpkin. I had heard good things over on Mark's Black Pot about cooking pumpkins, so I went over there and read his articles on how to prepare the puree and how to make soups. I wanted to make it my own of course, so I changed up the spices a bit and used a curried flavor profile to give it some zing! The curry gave this dish a nice eastern feel and balanced out the sweet from the pumpkin.

12" Deep Dutch oven
450 Degrees
30 minutes
6-8 Servings

  • 6 cups Pumpkin puree
  • 1 tbs curry powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 cups poultry stock
  • 1/2 onion, diced
  • olive oil
  • toasted pumpkin seeds
  • 1/4 cup pecans, crushed
  • sour cream
  • Cholula Chili Garlic sauce
Begin by preparing pumpkin puree: Slice a small "sweet" pumpkin into chunks about 2-3 inches squared. Pour 1 cup water into a 9x13 baking pan and place pumpkin slices in it, skin side down. Bake at 350 for 1 hour. Remove from oven and let cool. Slice skin from pumpkin using a fillet or boning knife. Place pumpkin chunks in blender with 1/2 cup milk per batch and pulse until finely pureed. Set puree in refrigerator to cool. Save seeds and toast, following directions here, but season only with a dash of kosher salt.Saute onion in dutch oven with olive oil. When onions have sweated, add stock, spices and pumpkin puree. Stir to combine. Raise to boil. If soup is too thin, create a roux by melting 1/2 stick butter in a saucepan and adding 1/4 cup flour cooking until golden brown. Add roux a small amount at a time, whisking to ensure an even blend, until soup is thickened to your liking. Serve with toasted seeds, pecans and a dollop of sour cream. Top with Cholula Chili Garlic for some extra kick!

4 Stars
Bon Appetit! The Outdoors Start at Your Back Porch!

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