Ginger-Spiced Pumpkin Bisque Soup Recipe

This Ginger-Spiced Pumpkin Bisque Soup Recipe is best when using fresh local produce from your farmer's market.
By Doreen G. Howard
October/November 2003
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Try this Ginger-Spiced Pumpkin Bisque Soup Recipe as a side dish for your next party.

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Try this Ginger-Spiced Pumpkin Bisque Soup Recipe as part of the menu for your next special occasion.

Ginger-Spiced Pumpkin Bisque Soup Recipe

with Sharp Cheddar Croutes

5 pounds roasted pumpkin or winter squash, cut into 1-inch pieces
1 quart chicken or vegetable stock
2 onions, peeled and diced
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons curry powder
2 tablespoons olive oil
 & pepper to taste
1/4 cup sliced green onions
1 cup grated sharp cheddar cheese
8 slices toasted baguette, called croutes

1. In a large saucepan, saute the onions, garlic, ginger and curry in olive oil over medium heat until onions are translucent, about 5 to 7 minutes. Add the pumpkin or squash, and stock.

2. Bring to a simmer and cook until all the vegetables are tender, about 20 to 30 minutes.

3. Puree the soup using a hand mixer or food processor, and season to taste with salt and pepper. In the oven or under the broiler, melt cheese on the croutes. Float one in each bowl of soup and garnish with green onions. Makes 6 to 8 servings.

from Chef Greg Higgins

Doreen Howard is a freelance writer who specializes in stories on food and sustainable gardening.

Read more about restaurants and local food sources: Farmers and Chefs Team to Serve Fresh Local Food.

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