November 11, 2019 | Short Order
By: Kaitlin Hill
With only nine ingredients, my Pumpkin Bisque is deceptively simple and comes together in about 30 minutes. My no-fuss secret is canned pumpkin. It gives the soup its distinct pumpkin flavor and a velvety texture, while bacon adds subtle smokiness and nutmeg lends a hint of spice. Serve this soup with your favorite crackers or toasted bread for a quick cold-weather dinner that your friends and family will love.
Makes: 4 servings
2 strips of bacon, chopped
½ of a medium onion, chopped
2 garlic cloves, sliced
3 cups of chicken broth
15 ounces of pumpkin purée
salt, to taste
¼ teaspoon of ground nutmeg
¼ teaspoon of black pepper
½ cup of heavy whipping cream
A handful of parsley, for garnish
Measure out all ingredients. Chop the bacon into small pieces. Place a large Dutch oven over medium flame and add the chopped bacon. Cook, stirring occasionally, for 3 - 5 minutes until the bacon has browned. Remove the bacon from the pot with a slotted spoon and place on a paper towel to drain. Reserve.
Next, add the chopped onion to the bacon grease and cook until translucent, about 5 minutes. Add the sliced garlic and cook until fragrant, about 1 minute. Season the garlic and onion with salt.
Add the chicken broth, canned pumpkin purée, nutmeg, and pepper. Stir to combine. Bring the liquid to a boil and reduce to a simmer. Simmer for 10 minutes.
After 10 minutes, carefully ladle the liquid into a blender and blend until smooth. You can also use an immersion blender if you have one. Return the puréed soup to the pot and add the cream. Cook the soup for an additional 5 minutes before dividing between bowls and serving. Top with bacon bits and a sprinkle of parsley.
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