Fall Harvest Bisque
Notes
2 cups roasted pumpkin purée
2 large roasted sweet potatoes, peeled
2 large heirloom carrots, about 1 cup (I used yellow and orange ones so not to mess up the color of the bisque, avoid purple for this reason)
1 lb. parsnips, peeled and diced
1 cup sliced leeks, cleaned
1 small shallot, chopped
2 cloves garlic, chopped
1 large apple, chopped, about 1 cup (I used Honeycrisp)
1/2 cup dry white wine
4 Tbsp. Olive oil
1/2 tsp. fresh thyme, finely chopped
1 tsp. fresh sage, finely chopped
salt and pepper, to taste
1/3 tsp. white pepper
1/3 tsp. crushed red pepper flakes
1 tsp. fresh ginger
Pinch ground cinnamon
5 - 6 cups veggie stock
1 cup unsweetened almond milk
Don't worry about cutting up everything to small or mincing, this all goes into a blender or food processor at the end to become a beautiful creamy smooth bisque.
Add olive oil to a large soup pot and heat over medium high heat. Add the leeks and cook until tender before adding the shallot, garlic, cumin, white pepper, crushed red pepper, and cinnamon. Cook until fragrant.
Pour into the white wine and cook for 3 to 4 minutes. Add the parsnips, carrots and apple, followed by the pumpkin purée and sweet potato. Add in the veggie stock. Bring to a boil. Lower the temperature to medium and allow the bisque to simmer for about 45 minutes or until the stock reduces by almost half.
Time to process the bisque in a blender or food processor until smooth, about 4 to 5 minutes. Go a little longer than you might normally process because you do want the bisque very smooth and creamy. Place back into the large pot and put back on the stove over medium heat.
Add the fresh thyme, sage, ginger and almond to the pot. Heat the bisque through and serve hot with crusty bread.
Garnish with fried sage leaves, browned butter, Pecorino shavings, crispy bacon or toasted pumpkin seeds.
