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Pumpkin Bisque

Pumpkin Bisque (WPLG, INC.)

Pumpkin Bisque

3 tablespoons olive oil

2 tablespoons butter

5 cups peeled pumpkin squash, butternut or acorn

1 cup yellow onion, minced

2 garlic cloves, smashed

1 teaspoon cardamom

1 teaspoon ground ginger

½ teaspoon cinnamon

pinch cayenne

1 tablespoon sherry vinegar

1 tablespoon maple syrup

salt

8 cups veggie or chicken stock

Heat the oil olive and butter in a large sauté pan. Cook the squash and onions until soft; add garlic and spices cooking for 1 minutes. Add all other ingredients and puree until smooth. Serve with crème fraiche and toasted pepitas.


About the Author:

Born and raised in Miami, of Jewish and Latinx descent, Chef Michelle “Michy” Bernstein is the host of Local10’s Emmy-Award winning SoFlo TASTE and a fixture in the culinary world.