|Posted on October 30, 2016 at 8:30 PM|
Just in time for Halloween, this pumpkin bisque is comfort in a bowl. Made with the same pumpkins you would prepare a pumpkin pie with, this soup is luscious, sweet, savory and perfect for any ghoulish gathering.
Makes: 6+ Servings
Prep Time: 10 Minutes
Cook Time: 30 Minutes
By: Chef Hallie Norvet
1 Medium Baby Bear (Pumpkin Pie) Pumpkin, Peeled, De-Seeded and Cut into 1 Inch Cubes
1 Small Brown Onion, Peeled, Chopped
2 Cloves Garlic
1 Pinch Dried, Ground Sage
2 Bay Leaves
6 Cups Vegetable Broth
2 Cups Heavy cream
Salt and Pepper to Taste
Toasted Pumpkin or Squash Seeds (Pepitas), Fried Sage Leaves, Creme Fraiche
In a medium stock pot, place pumpkin, onion, garlic, sage and bay leaf. Cover ingreients with vegetable stock and bring to high heat over your stove top. Once Stock is boiling, reduce heat to low simmer. Cover pot with lid and cook for 30 minutes.
Remove lid from pot and stir ingredients. Ingredients will be ready to blend when onions are translucnet and pumpkin is soft and falling apart. Remove the two bay leaves from the soup. Blend ingredients in pot together with either an immersion blender or in a counter-top blender. Please use caution and do blemd soup in batches if you use a countertop blender as it will be very hot.
Once your pumpkin-broth mixture is blended to a smooth consistency, add it to a clean medium-sized stock pot and heat over low. slowly add the heavy cream. Stir until all the heavy cream is incorporated in the soup completely. Bring heat up to medium, and allow soup to simmer. Stir regularly. Season the soup with salt until desired seasoning is achieved. The best way to season is in levels, add a bit, taste, add a bit more, taste again. Add a dash of white pepper and stir. Serve soup hot with toasted pepitas, fried sage leaves and creme fraiche.