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pumpkin and sweet potato bisque

(1 rating)
irislynn avatar
Recipe by
iris mccall
@irislynn
chicago, IL

Really Good Soup, The Holiday in a Bowl.

►
(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For pumpkin and sweet potato bisque

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

How To Make pumpkin and sweet potato bisque

  • 1
    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.
  • 2
    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.
  • 3
    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.
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