Pumpkin Bisque Recipe
By Kris Carr and Chad Sarno
| December 07, 2011
Crazy Sexy Cancer
's Kris Carr and chef Chad Sarno share their Pumpkin Bisque recipe from the book
Crazy Sexy Kitchen
2 cups pumpkin, butternut squash or sweet potato
2 Tbsp. olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 Tbsp. maple syrup
1/2 tsp. cinnamon
1/4 tsp. cayenne
1/2 tsp. sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)
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.
Printed from Oprah.com on Monday, March 10, 2014
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