It felt like fall this weekend: beautiful weather and a big football game. My husband and I decided to go to a potluck dinner before watching the game with friends. I brought a giant pot of roasted pumpkin bisque. It was a HUGE hit. I took my soup pot home empty.
Not only is it delicious, its good for you. Even with the cream, this soup has about 200 calories per bowl (about 16 oz.). Without the cream, its even better for you and still tastes fantastic. This recipe serves about 8 to 10 people.
Ingredients5 pounds pumpkin, peeled and cut into 1-inch pieces 2 yellow onions, chopped 1-2 tablespoon dried thyme Several tablespoons extra-virgin olive oil Salt and pepper to taste 4-6 cups vegetable broth 1/2 cup dry white wine 1 teaspoon ground cardamom 2/3 cup heavy cream or crème fraîche (optional) Salted, roasted pistachios, chopped (optional)
Roast the pumpkin as described in this post, method #2. Along with the pumpkin, dice the onions and add them to the ziplock bag to coat with olive oil and thyme. Depending on how much pumpkin you have, you may have to coat and roast in batches.
While roasting the pumpkin, simmer 4 cups of low sodium vegetable broth and white wine in a large soup pot. When pumpkin is done, place hot pumpkin into the vegetable broth. Simmer for 10 minutes.
If you have an immersion blender, use it to puree the soup in the soup pot. If not, use a blender and puree the soup in batches. Be careful not to burn yourself. As the pumpkin is pureed, the soup gets thicker and starts to bubble.
Once pureed, add the cardamom. Add salt and pepper to taste. You can also add more vegetable broth to adjust the thickness of the soup.
If you are planning on eating it right away, take the pot off of heat and add cream. If you are taking the soup to a potluck like I did or are going to eat it later, add the cream once you reheat it.
Garnish with chopped pistachios.