Savory Pumpkin Bisque Recipe | ChefDeHome.com (2024)

FAQs

What makes a soup a bisque vs creamy soup? ›

Key Differences

Ingredients: Bisque is often made with seafood and enriched with heavy cream, whereas soup can be made with a wide range of ingredients, offering more versatility. Consistency: Bisque is consistently smooth and velvety, while soup can have a diverse range of consistencies, depending on the recipe.

There is a savory aspect to it, and you can definitely taste the squashy pumpkin flavor, but it needs something to balance out its sweetness in my opinion. It's creamy, and there are plenty of secondary herb flavors to keep it interesting: garlic, tahini, and onion to name a few.

Most modern bisques are thickened using rice. Some cook the rice in the broth and strain it out later, using only the left-behind rice starch to thicken the soup. Others puree the rice into the soup to thicken it. Almost all bisques are finished with hot cream for a velvety texture.

These recipes often incorporated an extra thickening agent made from a paste of ground up shells. These days, however, rice is more commonly used for thickening, and the name 'bisque' is often used in a broader sense to describe any thick, smooth soup that is made with cream added either during or after cooking.

Pumpkin & ginger soup

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Here's what you can generally expect in a well-made bisque: Lobster Shells — The core flavoring ingredient (shrimp and other crustaceans can work too). Most bisques do not call for the meat itself, just the shells. Seasoning — Primarily based around whole vegetables, like celery, carrots, onions, and tomatoes.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. The French bisque is one of the most popular seafood soups around the world.

What alcohol is used for a bisque? ›

The addition of alcohol is a classic flavoring method but can provide more than just flavor. White wine, brandy or sherry can be used and are all excellent liquids for deglazing. This ensures every bit of flavor is cooked into the soup as opposed to being stuck to the bottom of the pan.

Bread and Rolls:Crusty bread, dinner rolls, or a baguette are classic choices. They're perfect for dipping into the soup and soaking up the flavors. Cornbread:Cornbread complements the earthy flavors of bean soup. You can serve it as slices, squares, or muffins.

Pumpkin is packed with vitamins and minerals, and it's relatively low in calories. It's also high in beta-carotene, with antioxidant and immuno-regulatory properties. If made according to a low-fat, low-sugar recipe, pumpkin soup is considered to be healthy.

Stews get their flavor from the liquids they're cooked in (think beef burgundy) and when finished, there's usually less liquid than in a soup and larger pieces of meat and vegetables. Bisques are typically shellfish cooked in a flavored liquid then puréed.

A bisque is a cream soup, but a cream soup isn't always a bisque. To be a bisque the soup has to be made with a shellfish stock and will often include pieces of shellfish. Quite simply, no shellfish, no bisque.

Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish.

What is the difference between tomato soup and Tomato Bisque? Tomato soup is usually made with either vegetable or chicken stock. Tomato bisque is made by adding cream or whole milk. The dairy is what makes it thicker and creamier, which gives it the defining traits of a bisque.

The term bisque usually refers to a highly seasoned and creamy seafood soup made from shellfish, particularly lobster, crab, or shrimp. A bisque traditionally starts with boiling seafood shells for a luxury sweet stock. The meat from the crustaceans is often kept aside to add back into the soup at the end.