The rich texture of roasted pumpkin naturally thickens this hearty soup. If possible, we suggest roasting your own pumpkin by cutting a pie pumpkin in half, scraping seeds from inside and placing cut side down on a baking sheet in a 350 degree oven. The pumpkin is fully roasted when it begins to brown on the outside and easily gives way to touch. You may also make this recipe using other winter squashes such as butternut or acorn.
Gingered Pumpkin Bisque
2 cups pumpkin puree (preferably fresh)
4 cups chicken or vegetable stock
1 cup heavy cream
½ cup pure maple syrup
1 large onion, chopped
2 tablespoons fresh minced ginger, peeled
4 tablespoons butter
1 teaspoon curry powder
1 teaspoon powdered ginger
Salt and white pepper to taste
Toasted pumpkin seeds for garnish (optional)
In a heavy bottomed saucepan over medium heat, add the butter, onions and ginger and sweat until onions become translucent. Increase heat to medium high, add curry and ginger and stir just until the onions begin to brown. Add stock, cream, maple syrup and pumpkin and stir well. Once it begins to boil, reduce heat to low and simmer for 10 minutes. Transfer all ingredients to a blender and blend until very smooth. If necessary, strain to ensure a rich, creamy consistency before returning to the stove over medium heat and bringing back to a simmer. Check for seasonings and add salt and ground white pepper if necessary. Serve piping hot with a sprinkle of roasted pumpkin seeds as a garnish.