Chef Shane's Vegetarian Pumpkin & Coconut Bisque
Vegetarian Pumpkin & Coconut Bisque
Recipe by Chef Shane McIntosh, Ocean Catering Company
1 small pumpkin
1-2 tbsp olive oil
1 medium yellow onion
3 carrots (peeled)
1 cup roasted red peppers
4 cups vegetable stock (or water)
1 tbsp brown sugar
2 star anise
1 tbsp powdered ginger
1 tbsp triple sec
3 cinnamon sticks
1 quart heavy creme
1 8 oz. can cream of coconut milk
sour cream to garnish
Cut top off pumpkin and clean guts and seeds from inside using a large spoon or dough scraper. Pick through seeds, separate, clean with water and set aside for water.
Cut pumpkin into 4 wedges and lay out on sheet pan.
Drizzle with olive oil, cover with foil and roast for about 1 hour at 400 degrees.
Remove from oven and let cool.
Prepare other ingredients while pumpkin roasts
Large chop onion and carrots, then rough chop roasted red peppers.
In a thick-bottomed stock pot, sauté onions, carrots and roasted red peppers until onions are translucent and lightly carmelized. Add star anise and ginger.
With a sharp knife, remove pulp from pumpkin rind by a long, slow cut from front to back of pumpkin piece. Rough chop pumpkin pulp.
Add vegetable stock to stock pot and bring to boil.
Add pumpkin pulp, brown sugar, triple sec and cinnamon sticks to stock pot. Let simmer for 20 minutes.
Remove star anise and cinnamon sticks from pot.
In small batches, puree mix in blender until smooth and pour into a pot through a strainer (use heavy creme if needed to loosen puree in blender).
Add any remaining creme.
Add cream of coconut milk.
Simmer for 15 minutes and serve with a dollop of sour cream and toasted pumpkin seeds.
To make toasted pumpkin seeds
Rinse seeds well under water and shake dry.
Place seeds on sheet pan in a single layer and put in 350 degree oven for approximately 20 minutes. Remove when golden and sprinkle with kosher salt.