Smoky Pumpkin Bisque with Grilled Cheese Croutons
User Reviews
4.9
Smoky Pumpkin Bisque with Grilled Cheese Croutons
Description
The Smoky Pumpkin Bisque starts by rendering bacon to create a flavorful fat base. Onions and garlic cook slowly with smoked paprika, cumin, nutmeg, salt, and pepper to develop deep, smoky layers. The addition of pumpkin puree and chicken stock creates a smooth pumpkin soup, which is pureed for consistency. Simmering allows flavors to meld, and cream adds silkiness and richness to the bisque.
The accompanying grilled cheese croutons are made by spreading softened brown butter on bread slices, topping them with creamy fontina cheese, and grilling until golden and crisp. These croutons provide texture and a contrasting cheesy note, complementing the silky bisque and smoky bacon garnish.
This soup makes a rich fall or winter starter or light meal. The smoky-spiced pumpkin flavor and bacon topping balance the creamy texture, while the grilled cheese croutons add crunch and extra cheese flavor, enhancing each spoonful.
Ingredients
pumpkin bisque
- 4 lices Bacon chopped
- 1/2 sweet onion diced
- 2 garlic minced, cloves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon brown sugar
- 1/4 teaspoon cumin ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg freshly grated
- 1 pumpkin puree 15-ounce can
- 3 1/2 cups chicken stock low sodium; or vegetable stock
- 1/2 cup heavy cream
- 3 tablespoons chives snipped for topping
grilled cheese croutons
- 4 lices bread
- brown butter softened for spreading
- 6 ounces fontina cheese freshly grated
Instructions
- Heat a pot over medium-low heat and add the bacon. Cook until it is crispy and the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
- With the pot still over medium heat, add in the onions and the garlic. Stir in the salt, pepper, paprika, cumin and nutmeg. Stir well to toss. Reduce the heat to low and cook until the onions become a bit caramely and golden, around 8 to 10 minutes.
- Add in the pumpkin puree and stock. Stir and combine the mixture as much as you can. Turn off the heat and use an immersion blender or carefully transfer the soup to a blender to puree it until smooth. If you transfer it, put it back into the pot. Heat it over medium heat and bring it to a simmer. Let it simmer for 10 minutes or so.
- After 10 minutes, stir in the cream. Taste and season the soup additionally with salt and pepper. Heat the soup until warmed through, then serve it topped with the bacon, chives and grilled cheese croutons.
grilled cheese croutons
- Spread the outsides of the bread with the softened butter. Heat a large griddle or skillet over medium-low heat. Fill the sandwiches with the cheese, topping the bread with a slice buttered-side up. Cook the sandwiches until golden on both sides, about 5 to 6 minutes per side, and the cheese is melted. Let them cool slightly, then slice into “croutons” with a serrated knife.
User Reviews
Overall Rating
4.9
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