I am not a soup person. And, believe it or not, I'm not really super into savory pumpkin dishes. Give me a muffin drizzled in icing, or a latte topped with whipped cream and I'm happy. That being said, the first time I tried this Harvest Bisque Recipe, I knew I needed to make it myself. It's easy and so delicious!
Prep Time: 15 Minutes
Cook Time: 1 Hour
What You'll Need...
3 Large Apples, peeled and cored
2 Large Sweet Onions, chopped
4 Stalks of Celery
1 Stick of Butter
3 Cups of Chicken or Veggie Stock
Salt & Pepper to Taste
Fresh Thyme & Sage to taste (or 1tsp Dried Thyme and 2 tsp Dried Sage)
1can of pumpkin (unseasoned) or two cups of pureed butternut squash
4 Cups of Milk
1/4 Cup of Cornstarch
1 Quart of Heavy Cream
Melt one stick of butter in a 4-quart stockpot
Add all of your diced fruit & veggies and saute until tender.
Add enough chicken or veggie stock to cover contents of pot (approximately 3 cups ) and continue to cook until all is soft.
Remove from heat and cool for 20 min.
Once cooled, puree the mixture.
Return puree to pot cooking over med/low heat.
Add 2 cups stock, salt and pepper, and herbs to taste. I use fresh thyme and sage but dried herbs are fine.
Continue to cook on low heat for 20 min.
Add either 1can of pumpkin(unseasoned) or two cups of pureed butternut squash.
Add 4 cups of milk and simmer on low heat.
Dissolve 1/4 cup of cornstarch in one cup of cold milk, add it to the pot and simmer until thickened.
Just before serving add one quart of heavy cream to pot and stir until blended.
Sprinkle with a bit of nutmeg over each cup/bowl before serving.