Smoky Pumpkin Bisque adapted from How Sweet Eats

Thanksgiving will be here soon!  Here is another holiday recipe that I have adapted from the blog How Sweet Eats to become dairy free and low sugar.

Smoky Pumpkin Bisque with Grilled Cheese Croutons

Ingredients:

Pumpkin Bisque

• 4 slices bacon, chopped (I did not add the bacon, but I think it would add a lot of flavor.)
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon brown sugar (I used 1/8 teaspoon Truvia Brown Sugar Blend.)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon freshly grated nutmeg (I used 1/8 teaspoon of ground nutmeg.)
• 1 (15-ounce) can pumpkin puree
• 3-1/2 cups low sodium chicken or vegetable stock (I used chicken broth.)
• 1/2 cup heavy cream (I used Silk Original Dairy-Free Soy Creamer.  You could use coconut milk.  Full-fat coconut milk would make it creamy.)
• 3 tablespoon snipped chives for topping

Grilled Cheese Croutons
(Note: I did not make them, but I'm including the recipe and how you can adapt it to be gluten free and dairy free.)

• 4 slices bread (Udi's Gluten Free White sandwich bread--It is NOT yeast free.)
• softened brown butter for spreading (Click on link for instructions.)
• 6 ounces fontina cheese, freshly grated (You can use Follow Your Heart Vegan Cheese.  They have a variety of shreds, block, and sliced cheese. Smoked gouda and provolone would be good substitutes for fontina.)

Directions:

• Heat a pot over medium-low heat and add the bacon.  Cook until it is crispy and the fat is rendered.  Remove the bacon with a slotted spoon and place it on a paper towel to drain any excess grease.
• With the pot still over medium heat, add in the onions and the garlic.  Stir in the salt, pepper, paprika, cumin and nutmeg.  Stir well to toss. Reduce the heat to low and cook until the onions become a bit caramely and golden, around 8 to 10 minutes.
• Add in the pumpkin puree and stock.  Stir and combine the mixture as much as you can.  Turn off the heat and use an immersion blender or carefully transfer the soup to a blender to puree it until smooth.  If you transfer it, put it back into the pot.  Heat it over medium heat and bring it to a simmer.  Let it simmer for 10 minutes or so. (I used an immersion blender.)
• After 10 minutes, stir in the cream.  Taste and season the soup additionally with salt and pepper.  Heat the soup until warmed through, then serve it topped with the bacon, chives, and grilled cheese croutons.

Grilled Cheese Croutons

• Spread the outsides of the bread with the softened butter.  Heat a large griddle or skillet over medium-low heat.  Fill the sandwiches with the cheese, topping the bread with a slice buttered-side up.  Cook the sandwiches until golden on both sides, about 5 to 6 minutes per side, and the cheese is melted.  Let them cool slightly, then slice into "croutons" with a serrated knife.

Ready to eat!

I hope you enjoy Smoky Pumpkin Bisque!