Fire Roasted Tomato & Pumpkin Bisque

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15 Minutes Prep
30 Minutes Total

Start off your Thanksgiving feast right with this pumpkin bisque with a fire-roasted kick.

Ingredient List
  • 2 tablespoons of olive oil Small check mark in a circle icon
  • ½ cup of diced yellow onion Small check mark in a circle icon
  • 2 cloves of garlic, minced Small check mark in a circle icon
  • 14.5-oz can of Muir Glen Organic Fire Roasted Diced Tomatoes Small check mark in a circle icon
  • 1 ½ cups of pumpkin puree Small check mark in a circle icon
  • 2 cups of chicken stock Small check mark in a circle icon
  • ¾ cup of half and half Small check mark in a circle icon
  • 1 teaspoon of dried oregano Small check mark in a circle icon
  • 2 teaspoons of salt Small check mark in a circle icon
  • Sour cream, to taste Small check mark in a circle icon
  • Parsley, to garnish Small check mark in a circle icon
  • 2 cups of cubed sourdough bread Small check mark in a circle icon
Preparation
  1. In a 3-quart Dutch oven, heat the olive oil on medium heat.
  2. Add the onions and cook until lightly browned and fragrant, about 5 minutes. Then, add the garlic and cook for another minute, stirring constantly.
  3. Add the chicken stock and turn the stove on high heat.
  4. Once boiling, turn the stove down to medium-low heat and add the can of tomatoes, pumpkin puree, half and half, salt, and oregano.
  5. Simmer for 15 minutes or until serving time.
  6. Meanwhile, lightly toss the sourdough cubes in olive oil and bake at 350 ºF until golden brown, about 10 minutes.
  7. Puree the soup in a blender.
  8. Serve with chopped parsley, croutons, and a swirl of sour cream.
  9. For a heartier soup, skip the half and half and blender.
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