Aviary Café and Creperie: Pumpklin Bisque

Published 11/11 2013 05:46PM

Updated 11/12 2013 11:10AM

John Allen from Aviary Café and Creperie shows Tom how make their Pumpkin Bisque.

4 pieces thick cut bacon diced
1 medium onion, small diced
1tbl spoon minced garlic
6cups chicken stock
1 can (29oz) pumpkin puree
1teaspoon salt
1/2 teaspoon white pepper
1 cup heavy cream
1 1/2 cup shredded gouda (rind removed)
2tbl spoon chopped parsley

2 cup croutons
1cup shredded smoked Gouda( rind removed)
2 tbs spoons roasted salted pumpkin seeds.

In medium soup pot, render bacon on low medium heat until crisp and lightly browned. Add onion and garlic and sweat five minutes. Add stock, pumpkin, salt, white pepper, and nutmeg. Cook for 20 minutes on a low simmer. Add heavy cream, Gouda, and fresh parsley. Cook for five more minutes and serve very hot. Garnish with croutons, pumpkin seeds and shredded cheese.

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