Pumpkin Bisque

Pumpkin Bisque 

It seemed more appropriate to call this bisque rather than soup because it is so creamy. It's also really easy. I started the soup in a sauté pan and then let everything brew in the crockpot for a few hours on low. 

Blending or using an immersion blender is key to making the soup smooth. I like to top it with a little bit of sour cream and serve it with some toast or even a grilled cheese sandwich like we did in the video.

You can either put everything in the crockpot (except for the cream) and cook it on high for 3-4 hours or you can sauté, the onion, garlic, tomato paste, and spices first and then add them to the crockpot with the chicken broth.

Ingredients:

1 onion, diced

3 tablespoons chopped garlic (fresh)

1 tablespoon butter

2 tablesoons honey

2 tablespoons tomato paste 

½ teaspoon ginger 

1 teaspoon granulated onion

1 teaspoon nutmeg

1 tablespoon chicken base

1 teaspoon kosher salt 

1 teaspoon ground black pepper 

2 x 15 oz can 100% pure pumpkin purée

32 oz chicken broth

1 cup carrots

16 oz heavy cream