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Any Baltimorian who has stepped foot outside these past few weeks can tell you how the fallen leaves have morphed into fiery blankets of Autumn, and that the air is filled with the sweet crispness so adored by us native East Coasters. With this change comes the parade of cozy boots and tights, and an almost insatiable craving for seasonal treats. Our mantles are filled with gourds of all shapes and sizes and our kitchens are singing with the scent of warm, spicy goodness.
(Admittedly, we're going overboard with the Fall love, but back off.)
To continue our Autumnal celebrations, we whipped up a variation on pumpkin bisque. If you want to make things more festive, serve the soup in small hollowed pumpkins. If you want to board the crazy train with us, put a splash of chalkboard paint on the outside of the pumpkins and personalize each one for your guests.
2 Cans pumpkin
3 Cups chicken broth
1 Cup light cream
1 Small yellow onion
2 Tbs butter
3 Slices bacon
2 Cloves garlic
1 tsp Cinnamon (or more depending on taste)
1/2 tsp Nutmeg (or more depending on taste)
Pinch of Cayenne pepper (opt)
1tsp Pure maple syrup
Pumpkin seed oil
Salt & pepper to taste
In a medium pot, saute finely chopped onion and minced garlic in butter until translucent. Stir in pumpkin, chicken broth, spices, and maple syrup. Stir to incorporate all ingredients. Bring to a boil. In a separate skillet, cook bacon until crisp. Crumble when cool and set aside for later. Once soup has come to a boil, lower heat and bring to a simmer. Add cream, stir to incorporate, and re-season if necessary. Continue cooking on low heat until warm. Garnish with a drizzle of pumpkin seed oil and crumbled bacon.