Fall for the Flavor: Crafting the Perfect Pumpkin Bisque from Scratch!
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Learn how to make the
Learn how to make the tastiest pumpkin bisque in a fun pumpkin bowl. This pumpkin soup recipe is packed with flavor is dairy free and finished with coconut milk yogurt, cilantro, and some thinly sliced Thai chiles. A truly unique fall favorite! The pumpkin was roasted perfectly using LG's Convection Roast feature. Recipe below
INGREDIENTS:
16 Oz Pumpkin flesh, peeled and cut into large pieces
2 inches Ginger, peeled
1 Ea Shallot
1 Ea Stalk Celery
1 Ea Carrot, peeled, cut into large pieces
1 Ea Garlic, clove
½ Tsp Turmeric
½ Tsp All Spice
½ Tsp Crushed Red Pepper flakes
½ tsp Pumpkin Pie Spice
½ Tsp Nutmeg
1 Tsp Sugar, granulated
1 Tsp Sambal
2 Tbsp Coconut Oil
13.5 Oz Coconut Milk
4 Cups of Vegetable Stock
2.5 Tbsp Kosher Salt
3 Ea Kefir Leaf (optional)
½ Bunch Cilantro
Garnish
1 Cup Coconut milk Yogurt, unsweetened
½ Cup Roasted Pumpkin Seeds
2 Ea Thai Chile, sliced thinly
12 ea Cilantro leaves (optional)
PREPARATION:
1. Peel and cut your pumpkin into medium sized pieces about 1.5” thick.
2. Place pumpkin on roasting pan season with salt.
3. Preheat your oven to 400F Convection Roast and bake for 25-30 minutes until
the flesh of the pumpkin is golden brown.
4. On your cooktop, heat a saucepan on medium heat.
5. Chop shallots, peel carrots and cut into large pieces. Cut celery into large
pieces.
6. Brown vegetables in the saucepan with coconut oil.
7. Sweat for 3 minutes.
8. Add in spices, kefir leaves, and toast before adding in vegetable stock and
coconut milk.
9. Add the cooked pumpkin to the pan with your vegetables and cook together
for 15 minutes until the carrots become soft and tender.
10. Blend the soup together until smooth and taste for seasoning.
11. Serve with coconut milk yogurt, cilantro, thinly sliced Thai chiles, and roasted
pumpkin seeds.
12. To impress your guests, serve in hollowed out miniature pumpkins.
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INGREDIENTS:
16 Oz Pumpkin flesh, peeled and cut into large pieces
2 inches Ginger, peeled
1 Ea Shallot
1 Ea Stalk Celery
1 Ea Carrot, peeled, cut into large pieces
1 Ea Garlic, clove
½ Tsp Turmeric
½ Tsp All Spice
½ Tsp Crushed Red Pepper flakes
½ tsp Pumpkin Pie Spice
½ Tsp Nutmeg
1 Tsp Sugar, granulated
1 Tsp Sambal
2 Tbsp Coconut Oil
13.5 Oz Coconut Milk
4 Cups of Vegetable Stock
2.5 Tbsp Kosher Salt
3 Ea Kefir Leaf (optional)
½ Bunch Cilantro
Garnish
1 Cup Coconut milk Yogurt, unsweetened
½ Cup Roasted Pumpkin Seeds
2 Ea Thai Chile, sliced thinly
12 ea Cilantro leaves (optional)
PREPARATION:
1. Peel and cut your pumpkin into medium sized pieces about 1.5” thick.
2. Place pumpkin on roasting pan season with salt.
3. Preheat your oven to 400F Convection Roast and bake for 25-30 minutes until
the flesh of the pumpkin is golden brown.
4. On your cooktop, heat a saucepan on medium heat.
5. Chop shallots, peel carrots and cut into large pieces. Cut celery into large
pieces.
6. Brown vegetables in the saucepan with coconut oil.
7. Sweat for 3 minutes.
8. Add in spices, kefir leaves, and toast before adding in vegetable stock and
coconut milk.
9. Add the cooked pumpkin to the pan with your vegetables and cook together
for 15 minutes until the carrots become soft and tender.
10. Blend the soup together until smooth and taste for seasoning.
11. Serve with coconut milk yogurt, cilantro, thinly sliced Thai chiles, and roasted
pumpkin seeds.
12. To impress your guests, serve in hollowed out miniature pumpkins.
Follow LG USA:
Facebook: Facebook: LGUSA
Twitter: Twitter: lgus
Instagram: Instagram: lgusa
Pinterest: Pinterest: lgusa
Press: http://www.lgnewsroom.com/
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