Roasted Pumpkin, Coconut & sesame Bisque by Niv on Nov 4, 2011
I got started on this recipe after seeing a tutorial on how to make pumpkin puree on this site..once I had tried it out for my self, I simply could not stay without making something with the puree (although, believe me, I cd have scarfed up the roasted pumpkin with a teaspoon!). As for the details as to how I dispatched ol' jack.. http://www.panfusine.com/2011/10/pumpkin-cravings.html..
- Cook time:
- Prep time:
- Serves: 3 people
- Yields: depends upon your appetite!
- Coconut Sesame Paste:
- 1/2 cup fresh frozen grated coconut
- 1 tablespoon Split dehusked Urad Dal
- 1 tablespoon split garbanzo beans (chana dal)
- 1/2 teaspoon fenugreek seeds
- 1-2 dried arbol chile
- 2 tablespoons sesame seeds
- 1 teaspoon plain uncooked rice grains
- 2 cups unsweetened pumpkin puree from a roasted pumpkin
- 1/2-1 teaspoon tamarind extract
- 1/4 teaspoon turmeric powder
- 1-2 cup water
- Salt to taste
- Dollops of creme Fraiche or sour cream
- 1 tablespoon ghee
- 1 sprig curry leaves
To obtain the pumpkin puree, cut wedges of pumpkin removing the seeds & the central 'webbing' , brush with olive oil & bake in a 400 F oven for about 45 minutes to 1 hr. Allow to cool & scoop out the required amount (2 cups) of pumpkin.
In a skillet on low heat, toast the coconut till it turns a reddish brown. Set aside.
Using the same pan, dry roast all the lentils, rice & the fenugreek till they turn a light brown color, add these to the coconut & repeat the process for the sesame & arbol chiles (cut the chiles into pieces to facilitate browning). Toast the sesame till the seeds begin popping.
Combine all the ingredients together and grind to a smooth paste using as little water as possible. Set aside
In a crock pot, combine the pumpkin puree, tamarind extract, turmeric, salt and water and cook on medium heat till the flavors combine (~ 15 min)
Add the sesame & coconut spice blend to the pumpkin mix and simmer on a low heat for about 15 minutes, adding extra water if the mix is too thick. The predominating aroma will be that of the toasted sesame.
Remove from heat, allow to cool. Process in a blender till smooth & strain (the toasted dals & coconut will otherwise add a gritty component to the texture.). Simmer on low heat to maintain the level of warmth you prefer.
Heat the ghee on low heat, add the curry leaves and allow to fry till they're crisp (but still retain their green color).
Serve warm with a dollop of Creme Fraiche or sour cream and garnished with the crisp curry leaves.
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- 190 Appetizers
- 154 Baking
- 314 Festivals
- 447 Gluten Free
- 384 Nuts Free