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  • Fall
  • 1 Hour
  • Serves 4-6

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Butternut Squash Seed Oil

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Serrano Honey Vinegar

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Pumpkin Bisque

Pumpkin Bisque with Squash Seed Oil and toasted pumpkin seeds

Ingredients

  • 3T Butternut Squash Seed Oil
  • 2 White onions
  • 1/2 c Roasted garlic (whole garlic cloves work too)
  • 3 Pears (or apples)
  • 4T Serrano Honey Vinegar
  • 2c Pumpkin (can be canned; not pumpkin pie filling)
  • 4c Heavy cream
  • 2c Milk
  • 1/4 c Honey
  • 1/2 t Clove
  • 1t Allspice
  • 1t Nutmeg
  • 1t Cinnamon
  • 4c Vegetable stock (or water)
  • 1/2 lb. Butter
  • Squash Seed Oil, to taste
  • Toasted pumpkin seeds, to taste

Directions

  • 1. In a large pot, sauté the onion, pears and garlic in the olive oil.
  • 2. When browned, deglaze the pot with the Serrano Honey Vinegar, making sure to scrape up the bits at the bottom.
  • 3. Reduce vinegar by half; add the stock, heavy cream, milk, pumpkin, honey, clove, allspice, nutmeg and cinnamon.
  • 4. Bring to a boil, then simmer for an hour. Remove from heat and blend soup in batches using 3T of butter per batch in a blender.
  • 5. Finish each bowl with a drizzle of Squash Seed Oil and toasted pumpkin seeds.

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Pumpkin Bisque

  • Fall
  • 1 Hour
  • Serves 4-6

Pumpkin Bisque with Squash Seed Oil and toasted pumpkin seeds

Ingredients

  • 3T Butternut Squash Seed Oil
  • 2 White onions
  • 1/2 c Roasted garlic (whole garlic cloves work too)
  • 3 Pears (or apples)
  • 4T Serrano Honey Vinegar
  • 2c Pumpkin (can be canned; not pumpkin pie filling)
  • 4c Heavy cream
  • 2c Milk
  • 1/4 c Honey
  • 1/2 t Clove
  • 1t Allspice
  • 1t Nutmeg
  • 1t Cinnamon
  • 4c Vegetable stock (or water)
  • 1/2 lb. Butter
  • Squash Seed Oil, to taste
  • Toasted pumpkin seeds, to taste

Directions

  • 1. In a large pot, sauté the onion, pears and garlic in the olive oil.
  • 2. When browned, deglaze the pot with the Serrano Honey Vinegar, making sure to scrape up the bits at the bottom.
  • 3. Reduce vinegar by half; add the stock, heavy cream, milk, pumpkin, honey, clove, allspice, nutmeg and cinnamon.
  • 4. Bring to a boil, then simmer for an hour. Remove from heat and blend soup in batches using 3T of butter per batch in a blender.
  • 5. Finish each bowl with a drizzle of Squash Seed Oil and toasted pumpkin seeds.