Roasted Butternut Bisque with Spiced Pumpkin Seeds

Name: Roasted Butternut Bisque with Spiced Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup raw pumpkin seeds; 1/4 tsp. curry powder; 1 tsp. tamari soy sauce; black pepper to taste; 2 medium-sized butternut squash (about 4 3/4 lb. total), halved lengthwise and seeded; 2 Tbs. vegetable oil; 2 cups thinly sliced onion; 1 Tbs. light brown sugar; 4 tsp. minced ginger; 2 cloves garlic, minced; 6 cups vegetable stock; 1 cup apple cider; Salt and black pepper to taste

Servings: persons

⅔ cup raw pumpkin seeds
1/4 tsp. curry powder
1 tsp. tamari soy sauce
black pepper to taste
2 medium-sized butternut squash (about 4 3/4 lb. total), halved lengthwise and seeded
2 Tbs. vegetable oil
2 cups thinly sliced onion
1 Tbs. light brown sugar
4 tsp. minced ginger
2 cloves garlic, minced
6 cups vegetable stock
1 cup apple cider
Salt and black pepper to taste

1
To make Spiced Pumpkin Seeds: Toast seeds in nonstick skillet over medium-high heat, stirring for 5 minutes, or until they pop.
2
Stir in curry, turn off heat and add tamari.
3
Stir, season and set aside.
4
Preheat oven to 375F.
5
Spray baking sheet with nonstick cooking spray.
6
To make Roasted Butternut Bisque: Put squash, cut side down, on baking sheet.
7
Bake about 50 minutes, or until tender.
8
When cool, use paring knife to remove peel.
9
Cut squash into 2-inch pieces.
10
Heat oil in large pot over medium heat.
11
Add onion, brown sugar, ginger and garlic.
12
Cover; cook, stirring often, until onion is tender, 15 minutes.
13
Add squash, stock and cider.
14
Simmer mixture; reduce heat to medium-low.
15
Cook 10 minutes.
16
Puree until smooth.
17
Season, bring to a simmer, then ladle into bowls.
18
Garnish with pumpkin seeds.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ⅔ cup raw pumpkin seeds, 1/4 tsp. curry powder, 1 tsp. tamari soy sauce, black pepper to taste, and more.

Yes, Roasted Butternut Bisque with Spiced Pumpkin Seeds 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.

That's it — enjoy your meal!