Sweet Potato Pumpkin Bisque

Cooking warm, homemade soup has never been
easier, thanks to a hot new kitchen appliance
home cooks are buzzing about!

Studio 5 Contributor Amy Richardson shows how
to make Sweet Potato Pumpkin Bisque using the
new Cuisinart Soup Maker and Blender.

2tbsp Butter
1/3 cup chopped onions
1/3 cup chopped celery
1/3 cup chopped carrots
In a large saucepan, melt butter, cook vegetables over
medium heat for about 8 minutes to soften.
3 cups chicken broth
1/4 cup fresh pressed apple cider
Add broth and cider to sautéed vegetables, and bring to a
1 15oz can pumpkin purée
1 cup sweet potato, peeled and cubed
2 tbsp brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
Salt and pepper to taste
Add the above ingredients, stir to blend. Cook covered for
about 30 minutes or until vegetables are soft. Using an
immersion blender or regular blender, purée bisque until
very smooth; 2-3 minutes on high.
1/3 cup half and half
Fresh snipped sage

Add half and half and sage to soup mixture, process to blend

Serve with a garnish of fresh sage and Brown Butter Pecan

Brown Butter Pecan Croutons
1/2 loaf thinly sliced rustic bread
4 tbsp butter
1 tsp ginger
1 tbsp finely chopped pecans

Heat oven to 350
Line a baking sheet with parchment paper.
In a small sauce pan, melt butter, add ginger and pecans.
Cook until bubbly and golden brown.

Place bread in a bowl, drizzle butter mixture over the top,
tossing to coat evenly. Place bread in a single layer on
prepared sheet, making sure to coat with pecans. Bake for
about 15 minutes then turn over and bake an additional 5-10
minutes or until both sides are golden brown.

Either serve as whole croutons or break up to make crouton

The Cuisinart Soup Maker & Blender is available online at:
www.williams-sonoma.com, www.macys.com, amazon.com and

Add comment