Pumpkin and Maple Syrup Bisque

A great showcase of a autumn vegetable with a hint of sweetness from the maple syrup.

Difficulty

15/20

Yield serving

10

Preparation time

20 minutes

Cooking time

20 minutes

Ingredients

  • 3 L (12 cups) LUDA H Vegetable soup base
  • 150 g (5 oz) Butter
  • 300 g (10 oz) Shallots, diced
  • 1.5 kg (3 lbs) Pumpkin, peeled, and chopped into rough cubes
  • 200 mL (7/8 cup) Maple syrup
  • 500 mL (2 cups) Half and half, warmed
  • Salt and pepper, to taste
  • 5 mL (1 tsp) Cumin powder
  • 2 mL (1/2 tsp) Cinnamon powder
  • Whipped cream, garnish
  • Chives, finely sliced, to taste

Preparation

  1. Prepare the vegetable soup base according to the package directions.
  2. In a large pot over medium heat, melt the butter, add the shallots and pumpkin and sweat for 3-4 minutes.
  3. Place the pumpkin and shallot in a braising pan and roast in 350°F oven until the pumpkin is “al dente”.
  4. Pour the maple syrup over the pumpkin and shallots and continue cooking until the pumpkin is tender.
  5. Put the pumpkin mixture back into the pot and add the vegetable stock, let the soup simmer until the pumpkin has broken down.
  6. Purée the mixture to a fine consistency using a hand blender or a vertical food processor.
  7. Add the cream and season with salt, pepper, cumin and cinnamon.
  8. Garnish with a dollop of freshly whipped cream and finely chopped chives.

Portion the soup into shooter glasses and serve as a fun canapé.

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