Pumpkin Bisque


Most of this year’s Thanksgiving meal was traditional.  My biggest venture was on this bisque.  I wanted that pumpkin/fall/Thanksgiving flavor, but in a different way.  We’ve had a lot of cold and snow here in western NY, so nothing combats that better than a warm bowl of soup.

Ingredients:  Shallots, Turkey Bacon (tis the season!), large can of pumpkin puree, chicken or vege stock, whole milk, fresh sage and thyme.


Dice the shallots and bacon and saute in a little canola oil.

Add the pumpkin puree, then equal parts of stock and milk to desired consistency.

Add fresh sage stalks, thyme leaves, salt, and pepper.  Bring to a low simmer for about 30 minutes.

Your choice here: you can puree it up with a stick blender, but I chose to keep it as is.  The chunks of shallot and bacon added a nice texture.

Garnish with a little heavy cream and a fried sage leave.

Here are some photos from the rest of our meal.  We are blessed and have so much to be thankful for.


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