Chef Beth Wells makes 'Roasted Pumpkin Apple Bisque'

Roasted Pumpkin Apple Bisque

GOLDEN VALLEY, Minn. - There's word frost will soon be on the pumpkin, but no worries. There is a way to savor all that fall goodness with a great bisque recipe Twin Cities Chef Beth Wells served up on KARE11 News@4 today. Check it out and enjoy!

Roasted Pumpkin Apple Bisque

Makes 3 servings

1 medium pie pumpkin, quartered and seeded

1 yellow onion, diced

1 apple, diced

2 cups vegetable stock

2 tbsp apple cider vinegar

2 tbsp ginger, grated

½ tsp nutmeg

1 tsp cinnamon

Salt

Olive oil

1 cup coconut cream
 

Preheat oven to 375 degrees F

Rub the pumpkin quarters with olive oil and sprinkle salt. Place on a sheet pan lined with parchment and roast until fork tender (30-45 minutes). Once the pumpkin has been roasted, let cool slightly then spoon the pumpkin flesh away from the peel.

In a medium pot, on medium heat, sauté the onion and apple. Once the onion is translucent, add the ginger, cinnamon and nutmeg and sauté 1 minute. Add the vinegar and stock. Add the roasted pumpkin and bring to a simmer. Puree in a blender. Return to pot and stir in coconut cream. Taste and season. Serve hot.

 

 


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