Oven Roasted Pumpkin Bisque
This soup warmed things up at the James Beard House in New York for “ Savouring Jamaica” on Nov 7, 2018. If you love pumpkin soup then you definitely need to try this recipe. It’s creamy with a rich pumpkin flavor bursting with coconut milk and notes of Appleton rum.
Preparation Time
- Serves: 6-8 People
- Cooking time: 1 Hour
Ingredients
- 2 pounds pumpkin
- 3 tablespoons unsalted butter
- 1 small white onion, chopped
- 6 tablespoon vegetable oil
- 1 clove garlic, minced
- 1/4 teaspoon white pepper
- 2 bay leaves
- 4 cups low-sodium vegetable broth
- Salt to taste
- 2 cups coconut milk
- 2 cups coconut milk
- Splash of appleton rum (optional)
Directions
1. Preheat the oven to 425ºF then line a baking sheet with parchment paper. Wash the pumpkin and scoop out the seeds and cut into large pieces.
2. Drizzle pumpkin with 3 tablespoon oil and season with salt and pepper, put to roast for 35 minutes or longer, until a fork is easily pierced through the flesh. Set it aside to cool for a few minutes.
3. Heat the remaining 3 tablespoons of oil in a large heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic, stirring occasionally, until onion is translucent, about 3 to 5 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
4. Add the pumpkin flesh and stir to combine then add bay leaves and chicken stock.
5. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
6. Once the pumpkin mixture is done cooking, remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot or, working in batches, transfer the mixture to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from