Enjoyed during our Thanksgiving Tea 2016, this Autumn Bisque Recipe was simply amazing!
Autumn Bisque
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 3/4 cup chopped celery
- 4 cups chicken broth divided
- 3 cups canned pumpkin puree
- 1 (13.5 oz) can coconut milk
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh thyme
- garnish – sunflower seeds
In a large stockpot over medium heat, melt olive oil and butter. Add onion, garlic, carrots, and celery and cook for about 8 minutes. Or until veggies are tender.
Vegetable Broth: Add two cups of chicken broth and simmer for 3 minutes; remove from heat, and cool for 15 minutes. Pour broth mixture into a food processor or blender, and blend until smooth.
Add remaining vegetable back to the stockpot and add the remaining chicken broth, pumpkin puree, and, coconut milk. Simmer covered for 15 minutes. Stir in salt, cayenne pepper, and thyme and simmer for another 10 minutes. Pour into bowls and garnish with sunflower seeds.
Makes 6 servings. Recipe adapted from Victoria Magazine October 2015
Join us for a free event this coming Saturday, November 19 for Brenda’s Scone-Making Workshop & Tea Brewing 101 Scone add-ins and scone demonstrations. Learn how to brew that perfect cup or pot of tea. 10% off Scone Mix and 25% Off Gluten-Free Scone Mix Variety. Of course our magnificent Megan will be serving Fall Tea Samples and Scone bites.
Brenda had several folks request recipes from her Thanksgiving Tea Party. Thanksgiving Scone Recipe below and also the Pumpkin-Chai Mini Bundt Cakes.
I had a wonderful time at this Tea. The bisque was wonderful. So glad you gave out the recipe. It was a spur of the moment decision for me and I am so glad I got to experience this. Nicely done!
Thank you Terri! We are happy to share the recipes and we are so appreciate you came to tea with us. We hope you will come back again for another tea time. 🙂 Happy Thanksgiving!