Welcome to the last day of LHBH’s Souper Week! So far this week, we’ve shared four homemade soup recipes (FO, BC, CC, and CN) created right here in the Little House kitchen. We hope you’ll give them a try this fall!
Drumroll, please! It’s time to announce the winner of our French Onion Soup crock giveaway! There were 18 entries into this month’s giveaway. Thanks so much to everyone who entered!
Souper Week’s winner is Kelly from Corner of Main! Congratulations Kelly!
Today’s soup is possibly my favorite of the week (it’s really a tie between the French Onion, Beer Cheese, and this… did I mention I’m indecisive?). It’s rich, creamy, decadent, and way easier than it looks. This would be the perfect first course for a dinner party or even Thanksgiving. The delicate flavor and velvety texture makes it seem difficult and fancy. It’s not. If you can carve a pumpkin and run a blender, you can make this soup (although, no one at the dinner table need know how easy it really was – let ’em think you’re a culinary genius). Bonus points if you serve it in the pumpkin.
Roasted Pumpkin Bisque
prep: 10 minutes + 1 hour for the pumpkins
cooking: 30 minutes
serves: about 6 as an appetizer, 4 as a meal
3 pie pumpkins (about 6 lbs total)
1 large yellow onion, diced
4 cloves garlic, sliced
1 Tbsp fresh thyme, chopped
5 c. chicken stock (homemade is best!)
1 tsp. ground sage (optional)
1 c. heavy cream
salt & pepper
1. Preheat your oven to 425 F.
2. Cut the tops off the pumpkins, then slice them in half and scoop out the guts (keep the seeds, rinse, dry, and bake at 325F for 45 minutes for a great snack).
3. Place the pumpkins cut side down in a baking dish, then add enough water to come up about an inch on sides of the pan. Bake for 45 minutes to an hour. When they’re done, a knife will go through them like butta.
4. Scoop the meat out of your pumpkins and set it aside. If you plan on using them as bowls, be especially careful here as it’s really easy to stick your spoon through the side.
5. In a stockpot, saute the onion in olive oil until translucent and soft. Add the garlic and saute for an additional few minutes (don’t let the garlic brown), then add the pumpkin and thyme. Cook for a few minutes more.
6. Add in the stock, sage (if desired), salt, and pepper. Bring to a boil.
7. When the mixture comes to a boil, remove it from the heat and transfer to a bowl. Working in small batches, run it through a blender until smooth. Once processed, return to the original pan and bring to a boil.
8. Once the blended soup comes to a boil, remove from heat. Stir in the cup of heavy cream.
9. Serve in pumpkin bowls. Garnish with thyme, garlic croutons, or even toasted pumpkin seeds.
Congratulations to Kelly!
I hope you all enjoyed soup week as much as we did (even if we will be eating leftover soup for a month)!
What was your favorite soup this week? Do you have a secret go-to dish that is super easy but wows your guests?