Spiced Pumpkin Bisque with Good Spoon Soupery


With a chill in the air and plenty of reasons to stay cozy, soup season is officially here. To find the perfect soup for brisk days, we asked the experts-- our Philadelphia neighbors at Good Spoon Soupery. They shared the recipe for one of their seasonal favorites-- a Spiced Pumpkin Bisque made with fresh, local pumpkin. Good Spoon's Kate Hartman says, "This soup is perfect for Thanksgiving because all the key ingredients are in season and can be locally sourced. Plus, the combination of spices makes it reminiscent of a pumpkin pie. The fresh pumpkin in the recipe makes all the difference! Sugar pie pumpkins are easy to find at local farmstands this time of year. It's a little extra work to roast them from scratch, but totally worth it! The soup is a crowd-pleaser on its own, but we topped it with a few garnishes-- toasted pumpkin seeds, maple creme fraiche, and fried sage." For an extra-cozy touch, we're serving up our soup in oversized ceramic mugs-- perfect to hold around the fire pit or by the hearth. Read on for the recipe. 

Spiced Pumpkin Bisque
from Good Spoon Soupery
Makes 4 quarts

3 small/medium sugar pie pumpkins, roasted (see below)
1 1/2  teaspoons butter
1 teaspoon olive oil
1 large onion, diced
1 clove garlic, minced
1 half-inch piece ginger, minced
1 large carrot, diced
2 stalks celery, diced
1/2 cup apple cider
2 quarts low sodium vegetable stock
1 small bunch sage (about 5 leaves)
1 bay leaf
2 sprigs thyme
1 Tablespoon salt plus extra to taste
1/8 teaspoon cayenne pepper
3 Tablespoons brown sugar plus extra to taste
1 teaspoon cinnamon
1/4 teaspoon allspice
1 quart half & half

To roast the pumpkins: Preheat oven to 400 degrees. Cut each pumpkin in half and scoop out seeds. Arrange halves face-up on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until tender and easy to peel (about 1 hour). Allow pumpkins to cool slightly, then peel off skins and discard. Set pumpkin flesh aside for soup.

To make the soup: Heat olive oil and butter in a large pot over medium heat, then add onions and sauté until golden, about 10 minutes. Reduce heat and add garlic and ginger, cook for 2-3 minutes. Return to medium heat and add carrots and celery, sauté for 5 minutes. Add roasted pumpkin flesh, apple cider, vegetable stock, herbs, salt, cayenne, and brown sugar. Bring to a low simmer and cook partially covered for about 20 minutes, or until carrots are cooked through. Remove bay leaf and thyme stems, then blend soup using a handheld or tabletop blender until completely smooth. Add cinnamon, allspice, and half & half, then season to taste with salt and brown sugar. Adjust thickness as desired with additional half & half, vegetable stock, or water. Garnish and serve.

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