01 09 10 Tweet Dietitians Eat Chocolate Too: Pumpkin Bisque

Monday, November 21, 2011

Pumpkin Bisque

Like the saying goes, if you can't beat 'em blog 'em...or something like that.

I hated Crazy Sexy Diet.  However, Tara Stiles posted a fabulous pumpkin bisque recipe that came from Kris Carr and the New York Times

Here it is:

Crazy Sexy Thanksgiving

“Crazy Sexy Kitchen
Pumpkin Bisque
2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)
1. Steam or boil the pumpkin or squash until tender.
2. Saut√© onions over medium heat in olive oil until translucent.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Yield: 4 servings.