Creamy Pumpkin Bacon Bisque

I’m not normally a savory pumpkin fan, but this…THIS changes everything. Pumpkin and mascarpone cheese marry into a heavenly  bliss of fall. Topped off with maple bacon, this is the perfect beginning to October. Break out the fall decor, and welcome the season of spice and everything pumpkin. 

  
I like to be the pumpkin fairy and deliver these beauties in fun, little jars that make the perfect lunch portions. 

Creamy Pumpkin Bisque with Bacon

By: Bekie A

1/2 cup each of diced onion & celery

3/4 cup of diced carrot

5 garlic cloves

1 1/2 tsp thyme

2-3 Tbsp of Butter

2-3 Tbsp Olive oil

3 cups of chicken broth

16 oz mascarpone cheese

1/2 cup shredded Parmesan

1/2 cup whipping cream

1 can of pumpkin 15 oz

Salt & pepper to taste

1 Tbsp maple syrup

1 Tbsp cornstarch

Sprinkle/dash of nutmeg, turmeric, and red pepper
Maple Bacon for topping

Directions

Sauté diced veggies and garlic  in a large stock pot with the oil, thyme, and butter. Once they begin to soften, add the chicken broth. Add cornstarch and maple syrup. Using a hand held wand or processor, purée mixture. Add in pumpkin and spices. Cook for 2-3 minutes on medium heat. Turn to low and add in cheeses and cream. Whisk or purée once more until creamy.

  

Serve topped with maple bacon.

  

My husband loves meat, so I added store bought poblano cheese pork meatballs. 

  

Either way, enjoy!