Simple Creamy Pumpkin Bisque
Jun 23, 2021
Simple Creamy Pumpkin Bisque
Chef Casey Halpern
6
20 minutes
20 minutes
French
Main, Soup
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.
