Black And Orange Recipe: Spiced Pumpkin Bisque With Pumpernickel Soldiers Recipe

Name: Black And Orange Recipe: Spiced Pumpkin Bisque With Pumpernickel Soldiers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon of butter; 1 carrot, cut into thirds; 1 rib of celery, cut into thirds; 1 onion, quartered; 2 14-ounce cans of pureed pumpkin (not pumpkin pie filling!); 4 cups of canned vegetable broth (2 cans); 2 bay leaves; 1 cinnamon stick; 1 teaspoon of dried red pepper flakes (the soup will be spicy; use less if you prefer less spice); 1 cup of heavy cream; Salt and pepper; 4 smallish pumpkins, lids cut out and seeds removed; 6 large slices of good pumpernickel bread, cut into soldiers; Olive oil

Servings: persons

1 tablespoon of butter
1 carrot, cut into thirds
1 rib of celery, cut into thirds
1 onion, quartered
2 14-ounce cans of pureed pumpkin (not pumpkin pie filling!)
4 cups of canned vegetable broth (2 cans)
2 bay leaves
1 cinnamon stick
1 teaspoon of dried red pepper flakes (the soup will be spicy; use less if you prefer less spice)
1 cup of heavy cream
Salt and pepper
4 smallish pumpkins, lids cut out and seeds removed
6 large slices of good pumpernickel bread, cut into soldiers
Olive oil

1
For the presentation, which is optional, preheat the oven to 450u00b0F.
2
Rub the cleaned pumpkins with a small drizzle of olive oil, and run the woody stems under water to that they do not burn. Place the pumpkins and lids on a baking sheet, and roast for 30 minutes.
3
Meanwhile, in a large stock pot, melt the butter over medium heat. Add the vegetables, bay leaves, and cinnamon stick, and season with salt and pepper. Cook for 5 minutes, until the vegetables become fragrant.
4
Add the pumpkin and stock and crushed red pepper flakes. Raise heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes.
5
Strain the soup, removing the aromatics, and return to the pot and the heat. Stir in the cream and heat through.
6
For the pumpernickel soldiers, arrange the strips of bread on a baking sheet, and drizzle lightly with olive oil and sprinkle lightly with salt. Run them into a 350-degree oven for about 10 minutes, until they are crisp. Dunk away for the perfect orange and black combo.
7
Spoon the soup into the pumpkins, and crown with the pumpernickel soldiers, a few thyme leaves, and some fresh toasted pumpkin seeds with shells still on. Serve hot!

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon of butter, 1 carrot, cut into thirds, 1 rib of celery, cut into thirds, 1 onion, quartered, and more.

Yes, Black And Orange Recipe: Spiced Pumpkin Bisque With Pumpernickel Soldiers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black And Orange Recipe: Spiced Pumpkin Bisque With Pumpernickel Soldiers

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