Roasted Pumpkin Bisque w/ Mushroom- Gruyere Crostini

I entered this recipe into the Pacific Foods Everyday Chef Challenge:   Roasted Pumpkin Bisque w/ Mushroom- Gruyere Crostini. I didn’t win the contest, but I came away with a really great soup recipe!


The challenge was to come up with a recipe using Pacific Natural Foods broth and mushrooms. My recipe starts with a sugar pie pumpkin, roasted and then pureed with sauteed onions, spices and mushroom broth. Cream is swirled in at the end, and the soup is served with toasted bread topped with sauteed mushrooms and melted Gruyere cheese (meant for dunking!)

What would I have won? Something I’d really use… a Culinary School Bootcamp in Napa Valley!  Bummer… didn’t win.

Oh well- enjoy my soup recipe anyways!

Print Print Recipe

Roasted Pumpkin Bisque w/ Mushroom- Gruyere Crostini

Yield: 4 servings

Prep Time: 40 min

Cook Time: 50 min

Utilizing some fabulously rich mushroom broth, it complements the 2-mushroom- Gruyere crostini that is served with this soup… dunking is encouraged!

Ingredients:

ROASTED PUMPKIN:
1 small sugar pie pumpkin (about 1/2 pound), peeled and cut into 3/4-inch pieces
1 Tablespoon melted butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

SOUP:
1 Tablespoon extra-virgin olive oil
1/2 medium onion, chopped (about 3/4 cup)
1 1/2 Tablespoons chopped fresh thyme
2 cups Pacific Natural Foods Mushroom Broth
1/2 cup dry white wine
1/2 cup apple cider (or juice)
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cayenne pepper (or more, to taste)
1/2 teaspoon sea salt (or more, to taste)
1/8 teaspoon freshly ground black pepper (or more, to taste)
1/3 cup whipping cream

CROSTINI:
4 thin slices French bread (8 if you're using baguette)
1 Tablespoon extra-virgin olive oil
1 Tablespoon minced garlic
5 ounces sliced shiitake mushrooms
5 ounces sliced cremini mushrooms
1 1/2 cups shredded Gruyere cheese

Directions:

Prepare the Roasted Pumpkin:
1. Preheat oven to 425 degrees F. Spray baking sheet lightly with nonstick spray.
2. In a medium bowl, toss pumpkin with butter, thyme, sea salt and pepper. Spread on baking sheet; bake for 20 minutes, or just until tender.

*Reduce oven to 400, so it's ready for preparing the crostini.

Prepare Soup:
1. In a medium saucepan, heat olive oil to medium-heat. Add onion; saute until onion is tender and beginning to brown lightly at the edges (about 5 minutes). Add in thyme, broth, wine, cider, cardamom, ginger, cayenne, salt and pepper. Scoop roasted squash into the broth; bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat.
2. Pour soup mixture into a food processor and process until smooth and creamy. Return to the pan. Add cream, stir and keep on low heat.

Prepare Crostini:
1. Place bread slices on baking sheet. Place in the oven for 3-4 minutes, just until lightly toasted. Remove from oven.
2. In a large saute pan, heat olive oil at medium heat. Add garlic and mushrooms. Saute until garlic is fragrant and mushrooms are no longer dry.
3. Divide mushrooms between toasts, piling them on top. Sprinkle with Gruyere cheese. Place toasts back in the oven until cheese is melted, about 3-4 minutes.

Serve Mushroom-Gruyere Crostini with the Pumpkin Bisque. Dunking is encouraged!

Source: RecipeGirl.com

Leave a Comment




25 Responses to “Roasted Pumpkin Bisque w/ Mushroom- Gruyere Crostini”

  1. 1

    Estela @ Weekly Bite — September 20, 2010 @ 5:08 AM

    This looks delicious! I”m off to go vote :)

  2. 2

    Jenny Flake — September 20, 2010 @ 6:40 AM

    Mmmm! I want to eat this all day long! Fabulous! Voted and stumbled :)

  3. 3

    maria — September 20, 2010 @ 6:47 AM

    Fabulous fall meal!

  4. 4

    Alison @ Ingredients — September 20, 2010 @ 7:32 AM

    Omg yum! I will go vote. This looks great!

  5. 5

    Tracy — September 20, 2010 @ 7:48 AM

    This looks amazing! I’m pretty sure I could eat this for the entire fall season and not get tired of it. :-)

  6. 6

    Chicago Cuisine Crit — September 20, 2010 @ 8:12 AM

    This looks delicious! I can’t wait to try it. I’m off to vote for you. Good luck!

  7. 7

    Heather — September 20, 2010 @ 9:13 AM

    Sounds wonderful! Wish I could have a big bowl of this right now.
    Voted for you too. :)

  8. 8

    Sues — September 20, 2010 @ 10:06 AM

    I just voted! The pumpkin bisque looks out of this world and then you went and threw in the crostini, too!! Good luck :) :)

  9. 9

    Heather (Heather's Dish) — September 20, 2010 @ 1:03 PM

    that crostini with mushrooms looks amazing – what a great combination of textures, flavors, and colors!

  10. 10

    Amy — September 20, 2010 @ 1:57 PM

    Voted. Oh my, Lori…do you deliver?

  11. 11

    Barbara — September 21, 2010 @ 3:27 AM

    Ummmm, Lori? Can you just pass me some of the mushroom crostini and I’ll try the soup later?

  12. 12

    Amanda — September 21, 2010 @ 4:06 AM

    Voted again! I hope you win!

  13. 13

    bellini valli — September 21, 2010 @ 5:34 AM

    This looks like a winner to me!!!

  14. 14

    Barbara — September 21, 2010 @ 6:23 AM

    Looks like it turned out fabulous; you’ve got my vote!

  15. 15

    Marnie — September 21, 2010 @ 9:55 AM

    Mmmm You got my vote! This sounds so yummy! Now if I can just find a sugar pie pumpkin..

  16. 16

    Gina B — September 21, 2010 @ 10:17 AM

    Its nice to see you in the reflection of that spoon, Lori!

  17. 17

    Brad Fallon — September 21, 2010 @ 10:47 AM

    Wow, that definitely has my vote. That looks amazing!

  18. 18

    Lori Lange — September 21, 2010 @ 1:41 PM

    @Gina B, Yep, that’s me! Maybe you could teach me how to avoid that ;)

  19. 19

    Lori Lange — September 21, 2010 @ 1:42 PM

    @Marnie, They should have them at your regular market. They’re the only pumpkins that you should be using to cook with– usually labeled as “pie pumpkins” or “sugar pumpkins.” You’ve probably seen them before & just not noticed what they were called. Look for pumpkins that are about the size of a baby’s head!

  20. 20

    sheryl — September 21, 2010 @ 6:38 PM

    This recipe looks yummy…I voted for you. Great share you have here :)

  21. 21

    Suzi — September 22, 2010 @ 7:23 AM

    I voted! I can’t wait to make this! It looks so deliciously autumnal and savory and delicious. Mmmm I love pumpkins! Hooray for the return of fall!

  22. 22

    Gina B — September 22, 2010 @ 10:14 AM

    @Lori Lange,

    Just send the photos to me first. No worries, I’ll bill you later. :D

  23. 23

    andria — September 24, 2010 @ 8:30 AM

    I voted too. Best of luck and can’t wait to try your recipe!

  24. 24

    Kristen — September 26, 2010 @ 8:48 PM

    That looks soooo good, Lori! Yum!!

  25. 25

    Mary — September 27, 2010 @ 9:19 PM

    Oh my! This looks and sounds divine!!!! Bookmarked!