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Ingredients
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Soup Base
Crema
Seed Crunch
Method
Soup Base Preparation
- 1
- 2
Cook Vegetables
Add the diced potato and sweet corn kernels to the pot. Stir well to combine, then pour in the vegetable broth. Season with salt and black pepper. Bring to a boil.
- 3
Simmer Soup
Reduce the heat to low and let the mixture simmer for about 20-25 minutes, or until the potato is tender.
- 4
Blend the Bisque
Using an immersion blender or a regular blender, carefully blend the soup until smooth. If using a regular blender, blend in batches and return to the pot.
Crema Preparation
- 5
Mix Crema
In a small bowl, whisk together the heavy cream, lime juice, and salt. Adjust salt to taste. Set aside.
Seed Crunch Preparation
- 6
Prepare Seed Crunch
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the pumpkin seeds, olive oil, smoked paprika, and salt. Toss until the seeds are well-coated.
- 7
Bake Seeds
Spread the pumpkin seed mixture onto a baking sheet in a single layer. Bake for about 10-15 minutes, stirring occasionally, until golden and crunchy. Remove from the oven and let cool.
Final Assembly
- 8
Serve the Bisque
Ladle the sweet corn bisque into bowls. Drizzle the crema on top and sprinkle with the seed crunch for added texture and flavor.