Chipotle-Sweet Potato Bisque with Roasted Pumpkin Seeds
Recipe courtesy of The Anchor Pub & Club
• 2 T olive oil
• 2 T butter
• 1 large yellow onion (diced)
• 2 T minced garlic
• 1 T minced ginger
• 3 T brown sugar
• 3 lbs sweet potato (peeled and cubed)
• 7 cups chicken stock, vegetable stock, or water
• 1 cup white wine
• 1 chipotle in adobo (seeds removed and chopped)
• 1 t kosher salt
• 2 cups heavy cream
• Zest and juice from one lime
• Additional salt and pepper
Roasted Pumpkin Seeds
• Pumpkin seeds
• Olive oil
• Kosher salt
Heat the oil and butter in a heavy-bottom stockpot over medium heat. Add the onion, garlic and ginger. Cook, stirring frequently, until onion is softened, approximately 10 minutes. Add the sugar, cubed potatoes, vegetable stock, wine, chipotle and salt. Bring to a boil, reduce to a simmer and cook until potatoes are soft, about 20 minutes. Remove pan from the heat and puree in blender in batches, or use hand-held blender. Be cautious, as the mixture will be hot. Return the puree to the pot, place back on stove and heat again to a simmer. Add in heavy cream, lime juice and zest, and adjust seasoning with salt and pepper if necessary. Garnish with roasted pumpkin seeds and cilantro sprigs. Serves 10.
Preheat oven to 300 degrees. Toss pumpkin seeds in just enough olive oil to coat them and sprinkle with kosher salt. Spread seeds out on a sheet pan and roast on top rack of oven for approximately 30 minutes, until golden brown.
