Pumpkin Bisque

By á-47

Ingredients

• 1 Tbsp. vegetable oil
• 1 small onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 celery stalks, finely chopped
• 1/4 cup tomato paste
• 2 cans (14 1/2 oz. each) chicken broth
• 1 bay leaf
• 1/2 tea. dried thyme
• 1 can (15 oz) solid pack pumpkin puree
• 1/4 cup half-and-half
• 1/4 tea. salt
• 1/4 tea. pepper
• sour cream (optional garnish)
• rosemary (optional garnish)

Preparation

Step 1

In a large saucepan over medium heat, heat the oil. Add the onion, carrots, and celery. Saute until softened, about 5 minutes.

Stir in the tomato paste. Cook for 1 minute.

Add the broth, bay leaf, and thyme. Simmer, uncovered, until th vegetables are very tender, about 30 minutes.

Stir in the pumpkin. Cook for 5 minutes longer. Remove the bay leaf.

In a blender or food processor, puree the soup in batches. Pour the soup back into the saucepan.

Add the half-and-half. Bring to a simmer. Add the salt and pepper. If it's to thick, add a little water.

Top with the sour cream and rosemary if using, before serving.