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!
This looks delicious!
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