By Clara Persis
I made this pumpkin and white bean bisque which, despite the short amount of time it took to prepare, really delivered on flavor. It was actually way better than I expected and will likely take the cake for my favorite soup of the season. This is one you have to make.
Serving Size: 4
Ingredients for the soup:
1 medium yellow onion, diced
5 cloves garlic, smashed
2 ½ Tbsp salted butter
15 oz can white beans, drained and rinsed
15 oz can puréed pumpkin
2 ½ cup low sodium chicken broth
⅓ cup heavy cream
1 Tbsp apple cider vinegar
1 tsp dried sage
¼ tsp cumin
½ tsp freshly ground black pepper
1 tsp sea salt
Set a heavy bottomed pot to medium heat. Add the butter, onion, and garlic to the pan and sauté for 8-10 minutes until softened. Add the sage and cumin, and stir to combine. Add 1/2 cup of the chicken broth and heat for a few more minutes, scraping any brown bits off the bottom of the pot.
Move onion mixture to a blender. Add in beans, pumpkin, and remaining chicken broth. If this is too much liquid, do it in batches. Purée until very smooth. Once puréed, return onion, pumpkin, and bean mixture to the pot. Add salt and pepper and bring to a simmer. Let soup simmer for 10-15 minutes while you prepare the toasts.
Ingredients for the toast:
shredded manchego cheese
fresh thyme for garnish (optional)
Make the toasts: Set the oven to broil. Place the bread on a baking sheet. Cover generously with cheese, drizzle with olive oil, and sprinkle with a bit of pepper. Place under the broiler for 2-3 minutes until melted. Watch the toasts closely so they do not burn!
Right before serving, remove the soup from the heat. Stir in the vinegar, and then stir in the heavy cream. Serve with toasts and garnish with fresh thyme if desired.
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