Luda PUMPKIN AND MAPLE SYRUP BISQUE A great showcase of a autumn vegetable with a hint of sweetness from the maple syrup. DIFFICULTY 15/20 YIELD SERVING 10 PREPARATION TIME 20 minutes COOKING TIME 20 minutes Ingredients 3 L (12 cups) of prepared Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced 150 g (5 oz) of butter 300 g (10 oz) of shallots, diced 1.5 kg (3 lbs) of pumpkin, peeled, and chopped into rough cubes 200 mL (7/8 cup) of maple syrup 500 mL (2 cups) of half and half, warmed Salt and pepper, to taste 5 mL (1 tsp) of cumin powder 2 mL (1/2 tsp) of cinnamon powder Whipped cream, garnish Chives, finely sliced, to taste Preparation Prepare the vegetable soup base according to the package directions. In a large pot over medium heat, melt the butter, add the shallots and pumpkin and sweat for 3-4 minutes. Place the pumpkin and shallot in a braising pan and roast in 350°F oven until the pumpkin is “al dente”. Pour the maple syrup over the pumpkin and shallots and continue cooking until the pumpkin is tender. Put the pumpkin mixture back into the pot and add the vegetable stock, let the soup simmer until the pumpkin has broken down. Purée the mixture to a fine consistency using a hand blender or a vertical food processor. Add the cream and season with salt, pepper, cumin and cinnamon. Garnish with a dollop of freshly whipped cream and finely chopped chives. Portion the soup into shooter glasses and serve as a fun canapé. BACK TO THE RECIPE LIST RELATED PRODUCTS Instant Vegetable Soup Base, Gluten-Free, Sodium Reduced - 1 X 4 kg Tub Vegetable Soup Base - 1 X 4.5 kg Tub Gluten-Free Dry Vegetable Base - 1 X 1.5 kg Pail Instant Vegetable Soup Base, Gluten-Free, No Added Salt - 1 X 4 kg Tub RELATED RECIPES Classic Vegetable Soup Mexican Tortilla Soup Vegan Root Vegetable Stew Cream of Carrot Soup Products Recipes Tips & Trends Careers Privacy Policy Site map Contact © 2010-2021 LUDA Foods, a reliable family since 1951