Pumpkin Mushroom Bisque
This recipe can be doubled.
1/2 cup chopped brown onion
2 tablespoons olive oil
8 ounces sliced mushrooms (white, cremini, baby portobellos and shiitakes are fine)
2 tablespoons flour
Up to 1 tablespoon curry powder (spicy) or 1 teaspoon (mild)
3 cups chicken or vegetable stock
1 15-ounce can pumpkin puree
1 tablespoon honey
Kosher salt, to taste
Ground white pepper, to taste
1 cup almond milk or oat milk (or whole milk, for a dairy soup)
Garnishes: Seasoned croutons, toasted pumpkin seeds and/or chopped flat leaf parsley
Sauté the chopped onion in the olive oil until softened. Add the mushrooms and continue to sauté over moderate heat for three minutes.
Add flour and curry powder and continue sautéing the mixture over low heat, stirring constantly for five minutes. (During the last couple minutes, when flour mixture begins to brown, add a bit of broth sparingly, a tablespoon at a time, to prevent burning.)
Remove pan from burner and whisk in stock in a steady stream. Whisk in the pumpkin and the honey. Season with kosher salt and ground white pepper to taste.
Gently simmer bisque for 15 minutes, stirring occasionally. Stir in the milk and heat gently, being careful not to let the bisque boil.
Serve hot. May be reheated. Serve with seasoned croutons, toasted pumpkin seeds or maybe a sprinkling of parsley.
To freeze this bisque, first cool it completely and then freeze it in a freezer-safe bag or container for up to a month.
For more pumpkin recipes by Debby Segura, click here.
