Chef Jasper Mirabile loves the bounty of fall … especially Kansas City’s own Louisburg Apple Cider, which lends this pumpkin bisque a wonderful seasonal twist.
JASPER’S PUMPKIN BISQUE en CAPPUCCINO
Makes 6 servings
- 1/2 cup olive oil
- 1 medium white onion chopped
- 2 cups pumpkin purée
- 2 tablespoons brown sugar
- 2 cups vegetable stock
- 1 cup Louisburg Apple Cider
- 2 cups heavy cream
- 3 tablespoons chopped fresh chives
- 8 ounces crispy pancetta
- Salt and freshly ground black pepper, to taste
- Pumpkin pie spice to taste
- Frothed milk, sour cream, or heavy cream, for serving
Heat the oil in a medium saucepan over medium-low heat. Add the onion and sauté for 5 minutes. Add the pumpkin and brown sugar and stir continuously for 5 to 6 minutes. Transfer the mixture to a food processor or blender and process until smooth then return the mixture to the saucepan. Stir in the stock and bring to a boil over medium heat. Add the cider. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in the cream and chives. The soup can be stored, covered and refrigerated for up to 2 days. To serve, season the warm or chilled soup with salt and pepper and top with frothed milk, sour cream, or heavy cream. Sprinkle with crumbled pancetta and pumpkin pie spice.