posted in Dinner at 6

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!

Yield: 4 servings

Prep Time: 40 min

Cook Time: 50 min

Roasted Pumpkin Bisque w/ Mushroom- Gruyere Crostini

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


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

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

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


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!


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

  1. postedSep 20, 2010 5:08 AM

    This looks delicious! I”m off to go vote 🙂

  2. postedSep 20, 2010 6:40 AM

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

  3. postedSep 20, 2010 6:47 AM

    Fabulous fall meal!

  4. postedSep 20, 2010 7:32 AM
    Alison @ Ingredients

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

  5. postedSep 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. postedSep 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. postedSep 20, 2010 9:13 AM

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

  8. postedSep 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. postedSep 20, 2010 1:03 PM

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

  10. postedSep 20, 2010 1:57 PM

    Voted. Oh my, Lori…do you deliver?

  11. postedSep 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. postedSep 21, 2010 4:06 AM

    Voted again! I hope you win!

  13. postedSep 21, 2010 5:34 AM

    This looks like a winner to me!!!

  14. postedSep 21, 2010 6:23 AM

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

  15. postedSep 21, 2010 9:55 AM

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

    • postedSep 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!

  16. postedSep 21, 2010 10:17 AM
    Gina B

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

    • postedSep 21, 2010 1:41 PM

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

    • postedSep 22, 2010 10:14 AM
      Gina B

      @Lori Lange,

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

  17. postedSep 21, 2010 10:47 AM

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

  18. postedSep 21, 2010 6:38 PM

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

  19. postedSep 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!

  20. postedSep 24, 2010 8:30 AM

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

  21. postedSep 26, 2010 8:48 PM

    That looks soooo good, Lori! Yum!!

  22. postedSep 27, 2010 9:19 PM

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

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