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Pumpkin Bisque Recipe
Crazy Sexy Cancer's Kris Carr and chef Chad Sarno share their Pumpkin Bisque recipe from the book Crazy Sexy Kitchen.
1. Steam or boil the pumpkin or squash until tender.
2. Sauté onions over medium heat in olive oil until translucent.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Published on December 07, 2011