Simple Creamy Pumpkin Bisque
Jun 23, 2021
Simple Creamy Pumpkin Bisque
Category
Main, SoupCuisine
French
Author:
Chef Casey HalpernServings
6
Prep Time
20 minutes
Cook Time
20 minutes
Chef Casey Halpern of Café Pesto creates a creamy vegetarian palaʻai bisque or pumpkin soup, made with Hawaiʻi-grown squash & seven other wholesome ingredients.
Ingredients
-
12 oz. palaʻai (peeled, cored, and steamed)
-
1 carrot
-
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
Directions
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.
Recipe Note
For another palaʻai soup recipe try Spiced Coconut Pumpkin Soup or try Honey Butter Roasted Squash as side dish. Enjoy this Hawaiʻi pumpkin varietal!
