Ingredients:
For the bisque
● 1 whole baking pumpkin
● 3 cloves garlic
● 3 slices bacon, cut into strips
● ½ yellow onion, coarsely chopped
● 1 cup good-quality chicken stock
● ½ cup heavy cream
● ¼ cup dry white wine
● 2 tablespoons Slap Ya Mama seasoning
● 2 tablespoons Bragg Sprinkle 24 Herbs & Spices
● ½ tablespoon ground allspice
● Additional salt to taste
For the garnish
● Crispy reserved bacon
● Roasted pumpkin seeds
● Cacique Jalapeño Sour Cream
● Additional Slap Ya Mama seasoning
For serving
● Toast points or grilled cheese sandwiches
Directions:
Step 1 – Roast the pumpkin and garlic
Preheat oven to 400°F.
Cut the pumpkin in half and remove the seeds and stringy pulp. Reserve the seeds for roasting and garnish.
Season the pumpkin flesh with half of the Slap Ya Mama, Bragg Sprinkle 24 Herbs & Spices, and allspice. Place cut-side down on a lined baking sheet. Place the three garlic cloves in a small foil packet with a drizzle of olive oil and seal.
Roast the pumpkin and garlic until the pumpkin is fork-tender and the garlic is soft and fragrant. Cooking time will depend on the size of your pumpkin.
Allow the pumpkin to cool enough to handle, then scoop out the roasted flesh. Remove the roasted garlic from its skins.
Step 2 – Render the bacon
In a heavy-bottomed soup pot over medium heat, add the bacon strips. Slowly render until the bacon is golden and crispy.
Remove the bacon with a slotted spoon and set aside on paper towels. Leave the rendered bacon fat in the pot.
Step 3 – Build the flavor base
Add the chopped onion to the bacon fat and cook until softened and translucent.
Pour in the white wine to deglaze the pot, using a wooden spoon to scrape up all those flavorful browned bits from the bottom.
Allow the wine to reduce slightly.
Step 4 – Add the roasted pumpkin
Add the roasted pumpkin flesh and roasted garlic to the pot. Stir to combine with the onions and wine.
Add the remaining Slap Ya Mama, Bragg Sprinkle 24 Herbs & Spices, and allspice.
Stir well, allowing the seasonings to bloom and coat the pumpkin.
Step 5 – Add stock and cream
Pour in the chicken stock and heavy cream. Stir everything together and bring to a gentle simmer.
Allow the soup to cook for approximately 10–15 minutes so the flavors can develop.
Step 6 – Purée the bisque
Using an immersion blender, purée the soup until smooth and velvety.
Alternatively, carefully transfer the soup in batches to a stand-up blender. Never fill a blender with hot liquid beyond its safe capacity, and vent the lid according to the manufacturer’s instructions.
For a finer restaurant-style texture, pass the soup through a fine-mesh strainer.
If you prefer a thicker consistency, return the soup to the pot and gently reduce over low heat. If you prefer a thinner soup, add additional chicken stock until you reach your desired consistency.
Taste and adjust salt as needed.
Step 7 – Plate and garnish
Ladle the warm bisque into serving bowls.
Finish with:
● Crispy reserved bacon
● Roasted pumpkin seeds
● A drizzle or dollop of Cacique Jalapeño Sour Cream
● A light sprinkle of Slap Ya Mama
Serve with toasted bread points or a grilled cheese sandwich.
Enjoy!
