Hi, let me re-introduce myself: my name is Julia and I’m a pumpkin addict (Hi, Julia). I actually know you, though – you’re the super hero cook hosting your totally lovely family this Thanksgiving. And you haven’t quite dotted the i’s and crossed the t’s on your Thanksgiving menu because you know, that amazing recipe is going to pop up on Pinterest and you just can’t not make it… and it’s going to be your secret weapon.
Now, let me introduce you to a creamy, decadent soup that would love to sneak its way onto your Thanksgiving table – and all of your guests will love that it did. Now that we’re all friends here, please don’t try to deny that EVERYONE NEEDS MORE PUMPKIN IN THEIR LIFE. And there’s a really sad reality lurking around the corner, and it’s called December – because consuming pumpkin in inappropriate quantities will no longer be considered acceptable. So, let’s seize the moment, whip up a batch of pumpkin soup and revel in our pumpkin glory because this soup is that good. And you ask, why will this be the secret weapon on Turkey day? My friends, you can make this ahead, refrigerate it for a few days if needed, and pull this bad boy out as an appetizer (after heating it, duh) for your clan day-of and BAM. *Mic drop*
Creamy Pumpkin Bisque with Sage and Thyme:
- 1 tablespoon butter
- 1 tablespoon oil
- Medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 4 cups pumpkin puree (either canned or fresh roasted)
- 6 cups chicken stock
- 1/3 cup heavy cream
- 1 chicken bouillon cube
In a large stockpot, heat your butter and oil over medium heat. Add your onion and saute until it starts to turn golden brown, about 10 minutes. Add the garlic, sage, thyme, pepper, salt and cayenne. Saute for 2-3 more minutes. Whisk in the pumpkin puree and chicken stock. Add the heavy cream. Add the chicken bouillon cube. Bring to a boil and reduce the heat. Let simmer on low for 15-20 minutes. It’s that easy – enjoy!
