Fall is upon us and with the changing of the weather, so changes my food cravings. The other night I had some amazing Chipotle Pumpkin Bisque at Baxter Station Bar and Grill, a local favorite here in Louisville, which sent me on a quest to find a similar recipe. This one is slightly spicier than the restaurants version but quite good all the same.
If you need something quick, hearty and enjoy a spicy bite, give it a try.
INGREDIENTS
15 oz of pumpkin (can be can or fresh cubed)
3 c. chicken broth
1/2 c. sweet onions, chopped
2 cloves of garlic, minced
1 teaspoon cumin
1/3 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon butter
1 chipotle pepper, chopped
1/2 cup sour cream
1/2 cup heavy cream ** can substitute half and half for less rich bisque
DIRECTIONS
- In a large pot, mix together pumpkin, broth, onion, garlic, cumin, salt, pepper, and cayenne. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 25 minutes.
- Stir in butter and add the chipotle pepper, simmer for 1 – 2 minutes, stirring constantly.
- Lightly puree mixture with a hand blender, regular blender, or a food processor and return to heat.
- Stir in sour cream and cream, let simmer for 1 minute and serve.
Makes enough for 4 servings.
Rebecca's World 