pumpkin peanut bisque


Categories: Soups, Posted by Sandy Bergsten

Ingredients:

2 tablespoons olive oil

1 medium onion, diced 

4 garlic cloves, smashed

1-inch piece ginger, peeled and chopped

½ jalapeno pepper, diced

1 (14-ounce) can pumpkin purée

3 cups chicken stock

1 (13-ounce) can coconut milk (not lite)

1 tablespoon honey

¼ cup creamy peanut butter

¼ teaspoon smokey paprika

¼ teaspoon ground cumin

Kosher salt 

Freshly ground pepper

1-2 tablespoons fresh lime juice

¼ cup crème fraiche

2-3 tablespoons half and half or whole milk

2 tablespoons sliced fresh chives

2 tablespoons chopped fresh chives, optional

 

Directions:

In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and a pinch of kosher salt. Cook, stirring frequently until softened and just beginning to brown, about 4 minutes. Stir in the ginger, jalapeno pepper, smokey paprika, cumin and ½ teaspoon kosher salt, cook stirring for one minute. And the pumpkin purée and cook, stirring for one minute more. Whisk in the stock. Bring to a boil then reduce the heat and simmer on medium-low, stirring occasionally for 20 to 30 minutes or until reduced by about a third.

Add the coconut milk, honey and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and pepper. Keep warm over low heat. Do not simmer or boil, or the oils in the peanut butter might separate. Stir in the lime juice and taste for seasoning.

In a small bowl whisk small amounts of half and half or whole milk into the crème fraiche until it just runs off of a spoon.

Ladle the warm soup into bowls, drizzle with crème fraiche, then run a knife through it to feather. Garnish with snipped chives if desired.

(The soup can be made a couple days in advance, take care when rewarming it.)

Serves 4

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