Pumpkin-ginger bisque with fennel
Hey, Supper Punch fans! The unstoppable culinary force that is Jennifer Carnam is here to share a recipe featured in the ninth and final Supper Punch battle. It’s pumpkiny, full of wonderful fall flavors, and involves beer. How can you lose?
Hey, Supper Punch fans! The unstoppable culinary force that is Jennifer Carnam is here to share a recipe featured in the ninth and final Supper Punch battle. It’s pumpkiny, full of wonderful fall flavors, and involves beer. How can you lose?
Ingredients
- 2 small pie pumpkins (don’t use carving pumpkins)
- 10 French fingerling potatoes, peeled
- 1 bottle ginger ale
- 1 bottle Harvest Moon Pumpkin Ale
- 1 large fennel bulb, sliced
- 1 shallot, diced
- 1 tbsp olive oil
- 2-3 whole star anise
- 8 cardamom pods (or a bit more than 1 tsp ground cardamom)
- Organic vegetable broth
Scoop out pulp and seeds, slice pumpkin flesh and roast along with peeled potatoes in 325 degree oven for about 40 minutes.
Meanwhile, slice fennel bulb and dice shallot. Saute in olive oil until soft but not brown. Add ginger ale and Harvest Moon, and simmer until reduced by about 50%.
Slice pumpkin and potatoes into 1-inch chunks and combine with fennel mixture in slow cooker.
Add 4 cups of vegetable broth, cardamom and star anise, and simmer on high for about 3 hours.
Blend bisque until creamy, but with a few chunks remaining. Garnish with fennel fronds and serve along with more Harvest Moon Pumpkin Ale in a frosty mug.
Tune in tomorrow to find out how Jennifer’s bisque fared against her competitors when we announce the results of week 9 of Supper Punch and officially crown the first, second, third, and fourth place winners.
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Jennifer Carnam
Jennifer Carnam is Vice President of Marketing for the Richmond Metropolitan Convention & Visitors Bureau (RMCVB) with 30+ years of experience. She’s a California native, a Boston Red Sox fan (by marriage), wife to Allyn, mother to Lex, and step-mother to Lincoln and Todd. She is also the most fun.
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
Sounds incredible, but i’d just add this: If you’re going to get so many of these wonderful ingredients and make a dish that takes this much time, why not make your own vegetable broth? It’ll be cheaper, and unless you burn something, it will likely taste better than even the fanciest pre-made vegetable broth.
That Pumpkin Lantern is legit, I bet whoever carved it is just as awesome! :)
I was one of the fortunate guest who had a bowl of the delicacy and it was absolutely the best tasting soup or whatever you want to call it that I ever tasted