Pumpkin & Ginger Bisque

Bisque is a smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed vegetables are sometimes called bisques.


  • 1kg Pumpkin
  • 2 Small Onions
  • 2 cloves of Garlic
  • 500ml vegetable or chicken stock
  • Salt & Pepper to taste
  • 1 Table Spoon Green Cardamom (use the whole pods)
  • Gin
  • Olive Oil & Butter
  • 200ml of Cream


  • Set the oven to grill
  • Cut the pumpkin in large pieces and place on an oven sheet. Peel the ginger and cut into large pieces (ca. 1 inch) add the cardamom pods, olive oil, salt and pepper. Roast until the top caramelizes
  • Continue cooking in the oven for ca. 30 minutes at 180°C (375°F) until the pumpkin is soft
  • Once you have removed it from the oven, cut the pumpkin in ca. 1 inch cubes (keep ginger but remove the cardamom pods, as you cannot really blend them finely)
  • In a large pot heat some olive oil & butter and add the roughly chopped onions, garlic, pumpkin, ginger and cardamom. Sauté for a few minutes and deglacé with gin (tipp: remove the pot when pouring the gin and set aflame to cook off the alcohol. Only once the flame has seized return pot to the stove). Add 500ml of stock and cook for another 20 to 30 minutes until all vegetables are tender.
  • Remove pot from heat and use a blender to puree the ingredients.
  • Add 1 Table spoon of butter and 2/3 of the cream cream
  • In a separate container place the remaining cream and a teaspoon of gin and blend until cream stiffens use a dab of the cream to garnish the soup (I have used Hawaiian Black Lava Sea Salt a additional garnish)


*yields 6 appetizer servings

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