Fall Bisque

We enjoy Restaurant Week in our local area…who doesn’t? Sometimes I save the special menus from the different restaurants who have unique offerings and I try and duplicate them at home…a while back we enjoyed a wonderful soup during Restaurant Week and it’s been on my list to make…Fall Bisque with Candied Pumpkin Seeds & Cinnamon Whipped Mascarpone…doesn’t that just sound scrumptious…the end result was so delicious!

Fall Bisque
1 tablespoon extra virgin olive oil
1/2 cup diced vidalia onion
2 garlic cloves, minced
20 oz pkg frozen diced butternut squash
15 oz can pure pumpkin puree
1 cup apple juice
1 cup chicken (or vegetable) broth
1/2 teaspoon curry powder
1/4 teaspoon cinnamon
1 tablespoon honey
1 1/2 teaspoons salt
fresh ground black pepper
1/2 cup heavy cream
1/4 cup fire roasted pumpkin seeds
1 tablespoon butter
1 tablespoon brown sugar
1 cup mascarpone cheese
1/2 teaspoon cinnamon
1 tablespoon sugar
1/4 teaspoon vanilla extract

In a medium stockpot heat the olive oil. Add the diced onion and garlic and sauté 5-7 minutes. Add the butternut squash and sauté another 5-7 minutes. Stir in the pumpkin, apple juice, broth, curry, cinnamon, honey, salt & pepper. Simmer 20 minutes. Transfer to a blender and blend until smooth. Pour back into the stock pot; add the cream and stir until incorporated. Heat through. In a small sauté pan heat the butter and brown sugar; add the pumpkin seeds and allow to caramelize (don’t burn!). Set aside. Place the mascarpone, remaining cinnamon, sugar and vanilla in a small mixing bowl; with an electric mixer whip until combined. To serve: Scoop the Fall Bisque into shallow bowls; top with a dollop of Cinnamon Whipped Mascarpone and some Candied Pumpkin Seeds. Makes 4-6 servings. Delicious!

I had this delicious soup at Arugula Restaurant…unfortunately it closed…but now I just make this at home and it’s even better than the original!



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24 thoughts on “Fall Bisque

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