Pumpkin Bisque with Bacon
Pumpkin Bisque with Bacon isn't just for special occasions its great for anytime you want that warm belly feeling and a true feeling of warm and cozy. This recipe has you covered! You can use fresh butternut squash from your garden easily by peeling it and roasting it in cubes before adding to the recipe. Make sure you eat this one slowly so you can enjoy all the flavors it offers.
Equipment
- Stock pot
- immersion blender
Ingredients
- 2 cups canned packed pumpkin
- 1 tablespoon each: fresh thyme; fresh rosemary chopped
- 1 tsp each: sea salt, black pepper, smoked paprika, dried basil
- olive oil
- 5 to 6 slices smoked bacon
- 1 cup canned corn drained
- 1 medium onion chopped
- 2 celery sticks chopped
- 5 garlic cloves crushed
- 1/2 tsp salt
- 6 cups beef or vegetable broth
- 1 cup half-and-half or cream
Instructions
- Preheat a large pan over medium heat. Render the bacon until browned and crispy. Remove the bacon onto paper towels to absorb the excess grease. Into the same pan, add the corn and saute for a few minutes until lightly browned; remove into small bowl. This will be your topping on the bisque for later.
- In a stock pot on medium heat add olive oil then add the onion, garlic and celery. Sauté for 5 minutes until tender. Add in the fresh rosemary, fresh thyme, paprika, dried basil, salt and black pepper.
- Add in the broth and half and half and allow to simmer. Add the canned pumpkin and stir continuing over medium heat.
- Bring the bisque to a and simmer for about 20 to 25 minutes. Remove from the stove and use an immersion blender to puree the mixture.
- For the topping, dice the rendered bacon into small bits and combine with the corn. Add half of the mixture directly into the bisque and use the remaining mix to top each bowl
Video
Notes
You could also use a one medium butternut squash cubed and roasted in the oven in place of the canned pumpkin.