Simple Creamy Pumpkin Bisque
Soup, main dish
Chef Casey Halpern of Café Pesto creates a creamy vegetarian palaʻai bisque or pumpkin soup, made with Hawaiʻi-grown squash & seven other wholesome ingredients.
12 oz. palaʻai (peeled, cored, and steamed)
½ sweet onion
3 tbsp butter
½ cup white wine
4 cups chicken or vegetable stock
1 cup cream or coconut milk
salt and pepper to taste
Chop and sauté 3 garlic cloves, 1 carrot, and ½ a sweet onion in 3 tbsp butter until tender.
Add ½ cup white wine, cook 1 minute more.
Add 4 cups chicken/vegetable stock and 12 oz. squash to the pot and simmer 15-20 minutes.
Cool, then blend until smooth.
Return to pot and warm on low heat. Add 1 cup cream or coconut milk, salt and pepper to taste.