Fall is a perfect time to try this bisque. The healthy and delicious sweet potato, which certainly represents the season in our home, is one of the stars of the soup. And if you’ve got leftover pumpkin flesh after carving your decorations, you can always substitute that for the canned purée. Using chicken broth instead of water gives this thick soup a rich-tasting down-home flair.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Cook the bacon in a large, heavy pot over medium heat until the bacon is crisp and the fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel-lined plate, and reserve the bacon fat. Crumble the bacon when cool.
Step 2
Sauté the onion, garlic, ginger, cinnamon, and allspice in the bacon fat until tender, about 5 minutes. Season the veggies with a bit of salt and pepper. Stir in the chicken broth and canned pumpkin, then add the sweet potatoes. Reduce the heat, and simmer for 15 minutes, or until the sweet potatoes are tender.
Step 3
Use an immersion blender to purée the soup until smooth. Stir in the heavy cream, and season with the cayenne pepper. Serve with a garnish of bacon crumbles and chopped chives.
