Pumpkin Almond Bisque In A Pumpkin Shell Recipe
Pumpkin almond bisque in pumpkin shell is a spiced and creamy vegetable soup. Cooked with added almond flavor with hints of celery and onion to it, the pumpkin almond bisque is spiced with nutmeg and seasoned to taste. Served in a hollowed pumpkin shell, it is festive and cheerful!
Ingredients
1 medium-size pumpkin
3 cups chicken broth, divided
2 tablespoons butter or margarine
3 tablespoons chopped celery
3 tablespoons chopped onion
2 tablespoons almond paste
1 tablespoon tomato paste
1 1/2 cups half-and-half
3 tablespoons almond-flavored liqueur
1 teaspoon ground nutmeg
1 teaspoon black pepper
Salt to taste
Toasted Pumpkin Seeds
Directions
Cut slice from top of pumpkin.
Scoop out seeds and fibers; reserve.
Scoop out flesh, leaving shell that can be used for serving.
Simmer pumpkin flesh in small amount of the chicken broth until tender.
Place cooked pumpkin in food processor or blender container; process until smooth.
Leave puree in food processor.
Melt butter in heavy stockpot.
Add celery and onion; cook over low heat 5 minutes.
Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth.
Return contents of food processor to stockpot; add remaining broth and simmer over low heat, 30 minutes.
Stir in half-and-half and cook until heated through.
Stir in liqueur, nutmeg, pepper and salt.
Pour into reserved pumpkin shell.
Garnish with Toasted Pumpkin Seeds.
Scoop out seeds and fibers; reserve.
Scoop out flesh, leaving shell that can be used for serving.
Simmer pumpkin flesh in small amount of the chicken broth until tender.
Place cooked pumpkin in food processor or blender container; process until smooth.
Leave puree in food processor.
Melt butter in heavy stockpot.
Add celery and onion; cook over low heat 5 minutes.
Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth.
Return contents of food processor to stockpot; add remaining broth and simmer over low heat, 30 minutes.
Stir in half-and-half and cook until heated through.
Stir in liqueur, nutmeg, pepper and salt.
Pour into reserved pumpkin shell.
Garnish with Toasted Pumpkin Seeds.
