Roasted Pumpkin and Corn Bisque

Celebrate the flavors of the Three Sisters — corn, beans, and squash — with this seasonal bisque.

By Jose Guzman, RDN | Experience Life

Makes 4 servings
Prep Time 20 minutes
Cook Time 1 hour 15 minutes

Ingredients

Bisque

1 3-lb. sugar pumpkin, halved and seeded
1 tbs. plus ½ tsp. extra-virgin olive oil, divided
½ tsp. plus ¼ tsp. sea salt, divided
1 medium leek, halved, rinsed,
and chopped
2 garlic cloves, chopped
½ tsp. cayenne
½ tsp. paprika
¼ tsp. ground nutmeg
¼ tsp. freshly ground black pepper
1 bay leaf
1½ cups fresh corn kernels, from about 2 large cobs (or use frozen)
32 oz. chicken stock
¼ cup plus 2 tbs. plain, full-fat Greek yogurt

Roasted Chickpeas

1 15-oz. can chickpeas, drained, rinsed, and dried
1 tbs. extra-virgin olive oil
½ tbs. cornstarch
½ tsp. ground cumin
½ tsp. paprika
½ tsp. chipotle powder (or chili powder)
¼ tsp. sea salt
¼ tsp. freshly ground black pepper

Yogurt Sauce

½ cup plain, full-fat Greek yogurt
Juice of ½ lemon
¼ cup chopped fresh parsley
2–3 tbs. water, as needed

Directions

Roast the pumpkin and chickpeas:

STEP 1

Preheat the oven to 375 degrees F.

STEP 2

Oil the pumpkin flesh with ½ teaspoon olive oil and sprinkle with 1/4 teaspoon sea salt.

STEP 3

Place the pumpkin flesh-side down on a parchment-lined sheet pan, then roast in the oven until fork-tender, about 30 to 45 minutes total.

As the pumpkin cooks, prep the chickpeas:

STEP 1

Toss the chickpeas in a medium bowl with the olive oil, cornstarch, cumin, paprika, chipotle powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.

STEP 2

Spread them on a small parchment-lined sheet pan, then roast in the oven alongside the pumpkin for 20 to 30 minutes, until crisp.

STEP 3

After removing the pumpkin from oven, let it sit until it’s cool enough to handle, then use a spoon to scoop out the flesh; discard the skin.

Prepare the soup:

STEP 1

Heat the remaining tablespoon of olive oil in a medium pot over medium heat. Add the leek, garlic, spices, and bay leaf, and cook for three to five minutes until the spices are aromatic.

STEP 2

Add the corn and cook for five to seven minutes, until softened.

STEP 3

Stir in the chicken stock and roasted pumpkin, bring the mixture to a simmer, and cook for 15 minutes.

STEP 4

Remove the bay leaf.

STEP 5

Blend the soup with an immersion blender until smooth, or use a traditional blender, adding soup in batches (removing the small top cap and covering with a towel to prevent explosions). Return to the pot and bring the bisque back to a simmer.

STEP 6

Place ¼ cup plus 2 tablespoons Greek yogurt in a small bowl. Temper the yogurt by slowly stirring in 1 cup of the hot bisque until fully combined. Gently stir the yogurt mixture back into the pot and bring the bisque up to serving temperature.

Make the yogurt sauce:

STEP 1

In a small bowl, whisk ½ cup Greek yogurt with the lemon juice and parsley, then add the water slowly until the sauce is thin enough to drizzle.

STEP 2

To serve, top each bowl of bisque with 1⁄3 cup roasted chickpeas and add a dollop of yogurt sauce.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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