Pumpkin Bisque with Nutmeg and Ginger Croutons

This soup is a classic pumpkin soup with a little extra for the top - nutmeg and ginger croutons. This has been adapted from a recipe I learned in culinary school. It doesn't get any smoother than this.

Pumpkin Bisque with Nutmeg and Ginger Croutons
Serves 6 - 8
Printable Recipe

Bisque:

1/2 cup butter
1/2 cup onion - diced
1/2 cup celery - diced
1/2 cup flour
8 cups chicken or vegetable stock
2 cups pumpkin puree
1 teaspoon ground ginger
1 teaspoon grated nutmeg
2 cloves garlic - minced
Salt and white pepper to taste
2 cups half and half

1. Cook onion and celery in butter until translucent.
2. Add flour and whisk in to make a roux - do not brown.
3. Add stock - whisking as you pour - and remaining ingredients.
4. Simmer until onions and celery are tender - approximately 30 minutes.
5. Run soup through a food mill or puree in a blender/processor until
smooth and put through a strainer.
6. Return to pot and simmer until heated through.
7. Remove from heat and immediately add half and half. Stir well.
8. Serve topped with croutons.

Nutmeg and Ginger Croutons:

4 c bread cubes
1/2 cup butter - melted
1 teaspoon ground ginger
1 teaspoon grated nutmeg

1. Toss bread cubes with butter and sprinkle with nutmeg and ginger.
2. Bake on a cookie sheet at 450 degrees F - tossing frequently until browned and crisp. Store in an airtight container and use within one week.
First published at Cooking with Anne November 8, 2005.