Roasted Tomato-Pumpkin Bisque
Active TIme: 50 Minutes
Servings: 6
Ingredients
- 8 large Roma tomatoes, halved lengthwise
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and pepper
- 3 cups vegetable broth
- 1 1/2 cups solid-packed pumpkin
- 1 to 3 teaspoons sugar
- 1 teaspoon minced fresh oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 cup heavy whipping cream
- 6 ounces Buholzer Brothers® Havarti, shredded (1 1/2 cups)
Grilled Cheese Croutons
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- 4 slices firm white bread
- 8 ounces 6 ounces Buholzer Brothers® Havarti, shredded (2 cups)
- 2 tablespoons butter, softened
- Fresh oregano sprigs, optional
Directions
Heat oven to 450°F.
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- Place the tomatoes, onion and garlic on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange tomato mixture in a single layer. Season with salt and pepper.
- Bake for 20-25 minutes or until onion is tender, stirring once.
- Combine the vegetable broth, pumpkin and tomato mixture in a Dutch oven. Process bisque, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
- Whisk in the sugar, oregano, paprika, cinnamon and cayenne pepper. Bring bisque just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring frequently. Reduce heat to low. Whisk in cream; heat through. Gradually whisk in Havarti until melted. Remove from the heat. Season with salt and pepper.
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