This year I decided to try my hand at soup. Not just any soup but “pumpkin bisque.”
Now I would love to tell you that I used a pumpkin grown right in my yard. All organic and local and freshly roasted in my oven the day before.
But the truth of the matter is that even though I did actually grow a little sugar pumpkin this year in my front yard. (This picture is really from my front yard!!) It was just too cute (and too small!) to really be cooked. Plus I really liked admiring my handiwork once I picked it and put it on the front steps for fall!
So I did what anybody in their right mind would do. I bought organic, 100% pure pumpkin in a can. And you know what…it was delicious!
In fact it was “Soup-er!”
After doing a little research on soups, I settled on a simple approach. Apples for sweetness and whole milk for creaminess. A little roasted garlic goes a long way towards giving a warm “undertone.” I also decided to get fancy and make my own little brown-butter croutons and some fried sage. (Which by the way was harvested from my back yard herb garden!) I served it with wedges of Parmesan-sage cornbread.
2 cans (15oz) 100% pumpkin puree
1 box (32oz) low-sodium vegetable broth
1 apple peeled, cored and finely chopped
2 tb butter
2 cups +/-whole milk (depends on how creamy you want it)
1/4 tsp ground ginger
1 tb fresh sage, finely minced
1 or 2 small cloves of roasted garlic
salt and pepper to taste
Saute the apple, sage and ginger in the butter until the apples are soft and slightly caramelized. Maybe 4-5 mins. Add the pumpkin and kinda ‘toast” it for another minute or two. De-glaze the pan with the broth. Puree the soup in the pan with one of those immersible stick blenders. ( If you don’t have one – get one – they are worth it! or I suppose you could use a blender and transfer it back to the pot.) At this point I taste for seasoning adding salt/pepper and if you want it sweeter, add some apple sauce or apple cider. I also judge at this point if I want to serve this quantity. Since I was serving a small crowd, I actually removed half of this from the pan, cooled and froze it as a “soup starter” for another day. THEN I added the whole milk (1 to 2 cups) to the remainder of the soup to create a creamy bisque. I just added and stirred until it got to the consistency that was right for me. Now I let this simmer on very low, covered until time to serve. The soup starter in the freezer can just be defrosted another day, heated up and have the milk added at that time.