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.