• December 3, 2015

Happy Holidays!

Happy Holidays!

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Pumpkin Bisque with Spiced Candy Pepita Brittle

Serves 8 to 10


  • 1-5 lb Fresh Pumpkin or 3 ½ cups Pumpkin Puree
  • 1 sweet potato, rinsed
  • 2 tbsp. butter
  • 1 Spanish onion, medium dice
  • 1 quart of vegetable broth
  • 1 pint of heavy cream
  • ½ teaspoon cinnamon
  • ½ tsp. nutmeg
  • Slight pinch of clove
  • Salt and pepper to taste

Preparing the pumpkin and sweet potato puree:
This can be done up to 48 hours before making the soup.

  1. Pre-heat oven to 375 degrees.
  2. If using a whole pumpkin, rinse the dirt off and cut the pumpkin in half, remove and discard the seeds. Place it cut side up on a pan and bake in the oven for 15 minutes.
  3. After fifteen minutes, flip the pumpkin and continue cooking until it is soft to the touch (approximately 20 minutes). Let cool.
  4. Once the pumpkin is cool enough to handle, scrape the soft pulp into a bowl. Discard the skin.
  5. Poke two to three holes into the sweet potato. Place in a baking pan and bake in the oven until soft to the touch.
  6. Once cool enough to handle, cut the potato in lengthwise and remove the pulp with a spoon.
    Discard the skin.

Making the bisque:

  1. Melt the butter in sauce pot over medium heat.
  2. Add onion and cook until they’re soft and translucent.
  3. Add the pumpkin and sweet potato puree and stir well, cook for an additional two minutes.
  4. Add the broth and bring to a boil.
  5. Lower heat, simmer for 10 minutes, stirring frequently.
  6. Add the cream and continue to simmer for an additional 10 minutes.
  7. Remove from heat, stir in spices, and allow to cool for 15 minutes.
  8. Puree bisque in a blender. For safety sake, only add enough liquid to fill your blender jar half way. Start by pulsing, then puree on low for two minutes or until smooth.
  9. Adjust the seasoning as needed.
  10. If serving immediately, bring the finished bisque back to a boil and garnish with candy Pepita, otherwise cool completely before storing.
    (Shelf life: 2-3 days in a refrigerator)
Spiced Candy Pepita Brittle

Can be served as a bar snack or as a garnish for pumpkin bisque


  • 1 cup raw Pepita (shelled pumpkin seeds)
  • 1 cup sugar
  • ½ cup water
  • ½ tsp chili powder
  • ½ tsp chipotle powder
  • 1/8th tsp cayenne
  • 1 tsp salt

Preparing the Spiced Candy Pepita Brittle

  1. Preheat the oven to 325 degrees.
  2. Spread pepita on a baking sheet, and bake in the oven until lightly toasted (approximately 5 minutes).
  3. Make a simple syrup by combining water and sugar in a pot and bringing to a boil. Add the spices and mix well.
  4. Meanwhile line a baking sheet with parchment paper and coat liberally with nonstick spray.
  5. Add the Pepita to the simple syrup and boil for two minutes.
  6. Remove the Pepita from the simple syrup with a slotted spoon and place on the pan with parchment paper.
  7. Spread Pepita evenly with a rubber spatula.
  8. Bake in oven for 20 minutes.
  9. Remove the brittle from the oven and cool.
  10. Once cooled remove from the paper and break the brittle up into shards.
  11. Place in an air tight container until you are ready to use.
    (Shelf Life: 2 weeks )