Pembrooke’s Pumpkin Bisque

I blame the uncharacteristically warm weather in the northeast this autumn for my delay in composing a Thanksgiving menu. I found it challenging to think about hearty dishes, cozy fires, and Christmas trees while wearing flip flops. Even the orange and yellow leaves seemed reluctant to leave their branches this year. Now that November has barged into this extensive Indian summer, planning for the holidays must commence. 

  I subscribe to the Ina Garten philosophy when it comes to entertaining. Make-ahead dishes allow hosts to enjoy the company of family and friends during the gathering, instead of spending time in the kitchen. Enter soup. I remember as a child, picking at the chicken soup my mother prepared for dinner, while thinking about how delicious it will taste the next day, when the soup’s flavors had time to meld and intensify after spending a night in the refrigerator.

This pumpkin bisque hits all the marks—it’s seasonal, easy to prepare, and tastes high-end. The crisp buttery sourdough croutons contribute the texture to the silky soup.

I guarantee this one.

Pembrooke’s Pumpkin Bisque with Sourdough Croutons

Serves four

Sourdough Croutons

Sourdough bread 

4 tablespoons unsalted butter (Kerrigold or Plugrà preferred)

Kosher salt (Diamond Crystal preferred)

Course ground black pepper

Preheat oven to 325 degrees on bake setting. Slice sourdough to obtain four 1/2 inch slices, then cut each slice in half or thirds to achieve 2-inch pieces. Place bread slices on a cookie sheet. Melt butter on stovetop or in the microwave and brush butter onto each slice. Sprinkle generously with salt and pepper. Bake until bread is golden brown. 

Croutons can be made a day ahead and stored in an air-tight container. If made ahead, place croutons in a 200 degree oven until warm and crispy before serving. 

Pumpkin Bisque

3 tablespoons unsalted butter (Kerrigold or Plugrà preferred)

1/4 cup finely chopped shallots

8 large sage leaves, plus 4-8 additional leaves for serving

15-ounce can pumpkin purée

2 1/2 teaspoons ground ginger

3/4 cup chicken stock plus 2 additional cups chicken stock (Kitchen Basics preferred)

3 teaspoons Kosher salt (Diamond Crystal preferred)

1 teaspoon ground white pepper

7 ounces crème fraîche at room temperature

Melt butter in pot. Add shallots and 8 sage leaves and sauté for one minute until shallots are softened. Add pumpkin purée, ground ginger, and 3/4 cup chicken stock and stir until broth is incorporated into the purée. Add Kosher salt, pepper, and 2 cups chicken stock and stir well. Bring bisque to a rolling boil, then immediately reduce the heat and simmer on low for fifteen minutes, stirring occasionally.

Strain bisque through a fine mesh strainer into a large bowl, pressing down to push any purée through the mesh. Scrape the purée from the outside of the strainer into the bowl as well. Return bisque to the pot and place on stove over low heat. 

Stir crème fraîche until it is slightly thinned out. Add the crème fraîche to the pot and whisk until crème fraîche is incorporated, and the bisque is smooth. Add additional salt if needed. Remove from heat and let bisque sit for at least two hours before serving or refrigerate overnight. 

Heat the bisque slowly on stove before serving. Place bisque in warmed bowls and garnish with two croutons and fresh sage leaves.