Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 30 minutes
For the second leftover pumpkin recipe we created a pumpkin bisque for those chilly Autumn nights. Our soup is finished with cream creating a beautifully rich and silky texture. The cinnamon and sage bring the essence and aroma of the season into your kitchen.
4 strips bacon, 1/2 cup diced
1 Tbsp garlic, minced
1 cup onion, diced
1 cup apple, peeled and diced
3 cups pumpkin puree
1 1/2 cup water
1 cup heavy cream
1 Tbsp salt
1/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp fresh grated nutmeg
1 sprig sage
1.In a large sauce pot add the diced bacon and saute over medium heat for five minutes. Once the fat has rendered out and the bacon has crisped remove the bacon with a slotted spoon and reserve for later.
2. Raise the heat to high and add the minced garlic, diced onion, and diced apple to the pot. Saute for five minutes until the onion has turned golden and the apple has released its juice.
3. Once the vegetables have sauteed add the pumpkin puree and both liquids, stir to combine. Add in the salt, sugar, cinnamon, nutmeg, and whole sprig of thyme.
4. Lower the heat and simmer the soup for 30 minutes. Turn off the heat and remove the pot from the stove. Remove the sprig of thyme and pour the soup into a blender.
5. Blend the soup on high until a smooth texture is achieved. Taste for seasoning, garnish with reserved crispy bacon, and serve.
The bacon can be left out of this recipe and replaced with an extra tablespoon of salt to make it a great vegetarian dish.
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