Ingredients
Scale
- 4 slices bacon, chopped
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon freshly grated nutmeg
- 1 (15-ounce) can pumpkin puree
- 3 1/2 cups low sodium chicken or vegetable stock
- 1/2 cup heavy cream
- 3 tablespoons snipped chives for topping
- 4 slices bread
- softened brown butter for spreading
- 6 ounces fontina cheese, freshly grated
Instructions
- Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving bacon fat in the pot.
- Add diced onion to the pot and sauté until translucent.
- Add minced garlic, smoked paprika, brown sugar, ground cumin, salt, pepper, and nutmeg; cook for 1 minute until fragrant.
- Stir in pumpkin puree and chicken or vegetable stock. Bring to a simmer and cook for 10 minutes.
- Stir in heavy cream and cooked bacon. Adjust seasoning if needed and keep warm.
- For grilled cheese croutons: Spread softened brown butter on the outside of bread slices.
- Place fontina cheese between two slices of bread, buttered sides out.
- Cook sandwiches on a griddle or skillet over medium-low heat until golden brown on both sides and cheese is melted, about 5 to 6 minutes per side.
- Let sandwiches cool slightly, then slice into small crouton-sized pieces.
- Serve bisque hot, topped with grilled cheese croutons and snipped chives.
Notes
The smoky bacon adds a wonderful depth of flavor and texture to the bisque. Grilled cheese croutons provide a crispy, cheesy contrast that elevates this soup to a comforting fall favorite. This recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Soup, Appetizer
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg