Pumpkin Chipotle Bisque
A celebration of the harvest, our savory pumpkin chipotle bisque starter is a blend of pureed pumpkin and butternut squash, simmered with heavy cream and seasoned with ginger, nutmeg and thyme. Smoky chipotle chiles finish the soup with a hint of heat. Garnish the soup with croutons and fried sage leaves for a homemade touch.
Ingredients
- 1/2 loaf rustic French or Italian bread
- 1/4 cup (2 fl. oz./60 ml) olive oil
- 12 fresh sage leaves, plus 1 Tbs. minced fresh sage
- Kosher salt and freshly ground pepper
- 1 jar (2 lb./907 g) pumpkin chipotle bisque starter
- 2 cups (16 fl. oz./500 ml) vegetable broth or water
Directions
Cut off and discard the crust from the bread. Cut the bread into 1/2-inch (12-mm) cubes; you should have about 3 cups. Set aside.
In a large fry pan over medium heat, warm the olive oil. Add the whole sage leaves and cook until dark green and crispy, 30 seconds to 1 minute. Using a slotted spoon, transfer to a paper towel–lined plate.
Add the bread cubes to the same pan and cook, tossing occasionally, until browned and crispy, about 4 minutes, adding the minced sage during the last minute of cooking. Transfer the croutons to the paper towel–lined plate and season with salt and pepper.
In a large saucepan over medium-high heat, combine the bisque starter and vegetable broth. Bring to a simmer, stirring occasionally, until heated through, about 5 minutes.
To serve, ladle the soup into warmed bowls. Divide the croutons and fried sage leaves among the bowls and serve immediately. Serves 6.
Williams Sonoma Test Kitchen