Simple Creamy Pumpkin Bisque
Soup, main dish
Chef Casey Halpern of Café Pesto's vegetarian creamy pala'ai bisqué or pumpkin soup –– made with Hawaiʻi-grown squash & 7 other wholesome ingredients.
12 oz. Palaʻai
1/2 a Sweet Onion
3 T. Butter
1/2 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 1/2 a sweet onion in 3 T. butter until tender.
Add 1/2 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.
To save 20 minutes making this recipe, try our recipe-ready pala'ai (pumpkin).