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Jasper's Pumpkin Bisque en Cappuccino

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Originally published in Northland Lifestyle

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

INGREDIENTS

  • 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

METHOD

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.

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