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Pumpkin Bisque with Spicy Roasted Pumpkin Seeds

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@chefpriyanka shows how to turn those pumpkin decorations into a thick & creamy Low-Waste Pumpkin Bisque (dairy free)! Perfect for your Thanksgiving spread. The trick is roasting all the aromatics INSIDE the pumpkin! Pumpkin Bisque: 1 medium sugar pumpkin, top sliced off and reserved, seeds scooped out and reserved 1 head of garlic, tops removed 1 jalapeno, cut in half lengthwise 1 medium yellow onion, cut in half lengthwise olive oil kosher salt black pepper 3/4 cup coconut milk, plus more for drizzling pinch of freshly ground nutmeg 1 tbsp Indian Goan Masala or Garam Masala or Curry Powder pomegranate arils for garnish spiced roasted pumpkin seeds for garnish 1. Stuff the pumpkin cavity with the garlic, jalapeño, onion, olive oil, salt, and pepper. Place the pumpkin top with stem back on the pumpkin, and roast at 375F for 60-90 minutes until fork tender. 2. Remove the pumpkin flesh from the pumpkin, the onions from their skins, and the garlic from their skins, then add to a pot, along with the jalapeño. Set over medium heat. Add in coconut milk, nutmeg, masala/curry powder. Stir and simmer for 10-15 minutes. Using an immersion blender, blend until completely smooth. Taste and adjust for salt if necessary. 3. Serve and garnish with pomegranate, crispy pumpkin seeds and a drizzle of coconut milk. Spiced Crispy Pumpkin Seeds Ingredients: Pumpkin seeds thoroughly washed and dried 1 tbsp olive oil kosher salt black pepper 1/2 tsp Indian Goan Masala or Garam Masala 1. Make sure the pumpkin seeds are completely dry. Toss with olive oil, salt, pepper and masala. Spread on a baking sheet/airfryer tray and air-fry for 20 minutes until crispy. 2. Remove and completely cool before serving.
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