Curry Pumpkin Bisque and Grilled Cheese

More ideas smashed together- tomato soup and grilled cheese? Well, it's fall so let's do pumpkin bisque instead. But how to make it even more warming? Curry spice!

Ingredients:

1 yellow onion

2 French rolls

2 ounces shredded cheddar-jack blend

4 teaspoons curry powder

15 ounces pumpkin purée

1 bunch fresh parsley

3 ounces mascarpone

Butter oil, salt, pepper, sugar and vinegar

Method:

Halve onion and thinly slice 1⁄4 cup; coarsely chop remaining.

Slice off 1⁄4 inch from ends of bread and discard. Cut remaining into 1⁄4-inch thick rounds. Divide half of the cheese among half of the bread; sandwich with another piece of bread. Spread butter on both sides of bread and sprinkle remaining cheese over top; press to adhere.

Heat 2 tablespoons butter in a medium pot over medium heat. Add chopped onions and season with salt and pepper. Cook, stirring frequently, until softened and translucent, about 5 minutes. Add 4 teaspoons curry powder; cook until fragrant. Add 2 cups water and bring to a simmer, scraping up any browned bits from bottom of pot.

Add pumpkin, 11⁄2 teaspoons sugar, and 1 teaspoon salt. Reduce heat to low.

Heat a small skillet with oil; deep fry the sliced onions until golden brown and drain on paper towel. Set aside.

Heat a medium nonstick skillet over medium. Add grilled cheese sandwiches; cook until browned and cheese is melted on inside and crisp on outside, about 3 minutes per side.

Coarsely chop parsley leaves.

Stir mascarpone into pumpkin soup. Add 1⁄2 teaspoon vinegar and season to taste with salt and pepper. For smoother consistency, use an immersion blender or blender to purée.

Serve curry pumpkin bisque topped with fried onions, parsley , and a pinch of curry powder. Serve grilled cheese croutons alongside. Enjoy!

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy. Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

Watership Down Kitchen

Search This Blog