Pumpkin Bisque
Aug 21, 2024
Ingredients:
For the Toasted Pepitas:
- 1 tablespoon salted butter
- 1/2 cup pepitas
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground sage
- 1/8 teaspoon salt
For the Soup:
- 29 ounce can pumpkin puree
- 3 cups chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon nutmeg
- 4 slices white cheddar cheese (about a cup, grated)
- 1 cup heavy cream
Directions:
For the Toasted Pepitas:
- In a small cast iron skillet, melt the butter over medium-low heat. Cook until the butter is a golden brown color and slightly aromatic.
- Stir in the pepitas and seasonings. Increase to medium heat.
- Stir frequently until the pepitas are lightly brown and aromatic. This should take about 2-4 minutes.
- Transfer to a plate to cool.
For the Soup:
- In a large pot over medium-high heat, add the pumpkin puree, chicken broth and spices. Mix together well.
- Tear the cheese into small pieces and sprinkle in the soup. Stir until the cheese is fully melted. Reduce heat and simmer for 10 minutes.
- Reduce heat to low and stir in the heavy cream.
- Serve warm. Garnish with additional heavy cream and toasted pepitas, if desired. Pairs well with a toasted turkey and white cheddar cheese sandwich.
*Store in an airtight container in the fridge for up to 3 days. Warm before serving.