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Thursday, June 13, 2024

CRL Recipes Series: Garden Bistro’s Pumpkin Bisque

Serve up this scrumptious pumpkin bisque at your next Capital Region dinner party.

This recipe comes courtesy of Garden Bistro’s Executive Chef John Grizzaffi.

Pumpkin Bisque with candied pecans and sage brown butter

1/2 lb. ground chicken
1 lb. Pecans
1/2 c. maple syrup
1/2 c. granulated sugar

Combine all three ingredients in a mixing bowl until pecans are evenly coated. Place on sheet tray and cook for 9 minutes at 350.

Sage brown butter
1 lb. butter
1/2 c. chopped sage

Combine ingredients into sauté pan and cook for 15 minutes at medium temp.

Pumpkin Bisque
6 lbs. pumpkin puree
1 c. celery
1 c. carrots
2 c. onions
1 1/2 c. brown sugar
1 1/2 gallon chicken stock
1/4 c. cinnamon
1/4 c. sage
1 t. nutmeg
1 c. cream

Salt and pepper to taste

Sauté celery, carrots, and onions until tender. Next, add pumpkin, chicken stock, brown sugar and sage. Bring to a boil and puree using an emersion mixer. Finally, finish the bisque with cream, cinnamon, nutmeg and salt and pepper. Garnish the soup with pecans and brown butter.


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