You know it’s pumpkin season when the TV special for the evening is “It’s the Great Pumpkin, Charlie Brown!”. Well, there’s that and the playoffs. Two big tip-offs; even I would have to be living under a rock to miss those.
So it’s pumpkin season, and I’ll admit it. When it comes to squash, my favorite way to eat it is usually in a baked good. Oh, I do like acorn squash roasted with butter, but pies, muffins and the the ubiquitous tea cakes are really my favorites. That means that for a main dish I want different ingredients than the usual pumpkin companions, leaving me continuously on the lookout for another interesting way to cook those winter squash. The following recipe uses pumpkin, however I’m betting it would be equally good with butternut, acorn or some other lesser known squash such as buttercup.
This bisque has no apples. It has no cinnamon, no pumpkin pie or apple pie spice mixes. No nuts here, and barely any sugar. What it does have are some incredible flavors in the form of caramelized onions, marsala and bacon. Other than the bacon, there’s little fat in the soup, because it calls for milk rather than cream.
I’ve also made it easy on myself by using canned pumpkin. Feel free to substitute your own roasted pumpkin if you just happen to have one lying about.
Pumpkin Bisque with Marsala and Bacon (Printer-friendly recipe)
Note: With the understanding that the bisque will be sweeter, a sweet marsala may be substituted for the dry. If this substitution is made, omit the sugar and use only 1 teaspoon of balsamic vinegar.
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