Recipe: Pesto Pumpkin Bisque
An item exclusive to the Souplantation and Sweet Tomatoes fall menu was their Pesto Pumpkin Bisque, a creamy soup packed with pumpkin flavors and spice notes that will have you thinking about autumn leaves and cozy sweater weather.
There’s also a bonus recipe for Basil Pesto Croutons below — a perfect topping to this soup.
The following is an official Souplantation-provided recipe originally posted on their blog.
Makes approximately 7 3/4 cups.
Ingredients
- 1 lb Roma tomatoes
- 1 tsp Extra virgin olive oil
- 1/4 tsp Kosher salt
- 4 tbsp Butter
- 3/4 cups Chopped yellow onion
- 4 tsp Finely minced garlic clove
- 15 oz can Pumpkin puree
- 5 tbsp Tomato paste
- 3 cups Water
- 2 1/4 tbsp Vegetable bouillon
- 1 1/2 tsp Paprika
- 1/2 tsp Kosher salt
- 1/3 tsp Ground black pepper
- 1 cup Half and half
Instructions
- Pre-heat oven to 375°F.
- Wash tomatoes and remove core. Cut in half lengthwise.
- In a medium size bowl, combine extra virgin olive oil, kosher salt, ground black pepper, and tomatoes. Toss to evenly coat.
- Place tomatoes on a parchment paper lined sheet pan.
- Roast for 20 minutes or until a slight charred appearance. Set aside for later.
- In a 4 quart pot, melt the butter. Add onions and garlic and sauté over medium heat for 6 minutes or until the onions are translucent.
- Add pumpkin puree and tomato paste. Sauté for 4 minutes, stirring frequently.
- Add water, vegetable bouillon, paprika, kosher salt, black pepper, and roasted Roma tomatoes. Blend with an immersion blender until smooth.
- Add half and half and cook on medium heat for 10 minutes.
Basil Pesto Croutons
Makes 4 cups.
Ingredients
- 4 cups Plain cut croutons
- 5 tablespoons Basil pesto sauce
Instructions
- Pre-heat oven to 325°F.
- In a medium bowl, combine croutons and pesto sauce and thoroughly mix to coat croutons.
- Transfer croutons to a baking pan. Bake for 5 minutes or until toasted.
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