iris mccall Recipe

Pumpkin and Sweet Potato Bisque

By iris mccall irislynn

Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Stove Top

iris' Story

Really Good Soup, The Holiday in a Bowl.


4 slice
1 medium
onions, vidalia, peeled and chopped
2 clove
garlic, chopped
2 Tbsp
ginger, finely grated
1/2 tsp
1/2 tsp
allspice, ground
kosher salt and fresh ground pepper to taste
6 c
chicken stock
1 can(s)
15oz pumpkin puree
3 large
sweet potatoes, peeled and diced
1 c
heavy cream
1/2 tsp
cayenne pepper
chopped fresh chives

Directions Step-By-Step

Cook bacon in large heavy pot over medium heat until bacon is crisp and fat is rendered, about 5 minutes. Remove bacon with slotted spoon to drain on paper towels. Leave fat in pot. crumble bacon and set aside.
Saute' the onion, garlic, cinnamon, allspice, and ginger in bacon fat until tender, about 5 minutes. Season vegetables with salt and pepper. Stir in chicken broth and canned pumpkin, then add the sweet potatoes.
reduce heat and simmer 15 minutes or until sweet potatoes are tender. Puree soup with immersion blender until smooth. Stir in heavy cream and cayenne. Serve with bacon crumbles and chives as garnish.

About this Recipe

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Potatoes
Regional Style: African
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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