Heather's Harvest Pumpkin Bisque

/

Years ago I was on a scrapbook retreat with some of my girl friends and my friend Heather brought, in her crockpot, this Pumpkin Bisque soup for us to try…Now if you have met me, you know I am a tad picky so at first I as like NO WAY, but I am so glad I did! It is truly one of the most DELICIOUS soups of all time. I look forward to making it each fall as it uses fresh pumpkin (I have cut and frozen pumpkin to make it in the dead of winter) and it makes your whole house smell so amazing while its simmering. It also calls for homemade croutons so I will share those too. So happy Heather was insistent I try this so aptly the name of this is now Heather’s Harvest Pumpkin Bisque.

fullsizeoutput_13245.jpeg

Heather’s Harvest Pumpkin Bisque

4 cups peeled fresh pumpkin, cut to 1 inch cubes

6 cups chicken stock

4 Tablespoon butter

1 large onion, largely minced

2 cloves garlic, minced

1 1/2 teaspoon salt

1 teaspoon EACH thyme and ginger

4 Tablespoons brown sugar, packed

2 Tablespoons of fresh squeezed lemon juice

black pepper to taste

1 cup whip cream

Directions:

  1. Simmer the pumpkin in the chicken stock until soft and tender, about 25 min

  2. Mash the pumpkin to a course puree or transfer to a food processor with a slotted spoon. Return pumpkin to the simmering stock

  3. In a skillet heat the butter to bubbling over med-high heat. Add the minced onion and sauté, stirring until translucent and pale golden. Stir in garlic and sauté for 1 more minute

  4. Add the salt, thyme, ginger, and brown sugar. Mix

  5. Add this mixture to the simmering stock. Whisk in the lemon juice and liberal grindings of black pepper to taste

  6. Heat through, uncovered, over medium heat for 25 minutes

  7. Stir in the whip cream and simmer for another 10 minutes. Taste and correct for seasoning

  8. Serve with Nutmeg Thyme Croutons

Nutmeg Thyme Croutons

6 Tablespoons butter

2 Tablespoons veg oil

2 1/2 cups bread cut into 1/4 cubes

1 Tablespoon dried thyme

ground nutmeg to taste

seasoning salt to taste

Directions:

  1. Heat the butter and oil in a large skillet over medium/high heat until sizzling

  2. Add the bread cubes and toss quickly to coat. Fry, stirring until golden brown and crispy on all sides

  3. Remove from heat and toss in a large bowl filled with the thyme and a light sprinkling of seasoning salt and nutmeg

  4. Cool to room temperature and serve with the Pumpkin Bisque