Pumpkin Bisque

Ingredients

• 3 pounds sugar pumpkin
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 ounces onion – chopped
• 4 ounces carrot – chopped
• 4 ounces celery – chopped
• 2 cloves garlic – minced
• 2 sprigs thyme
• 1 leaf bay leaf
• 0.25 tsp ground nutmeg
• 4 cups vegetable stock
• 2 tbsp dry sherry
• 1 cup heavy cream
• 1.5 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• crème fraîche – for serving
• pumpkin seeds – toasted (for serving)
• chives – snipped (for serving)

Instructions

1. Heat the oven to 400°F. Halve the sugar pumpkin and scoop out the seeds. Rub the cut sides with the olive oil, place cut side down on a parchment-lined baking sheet, and roast until very tender and lightly caramelized at the edges, 35–45 minutes. Let cool until comfortable to handle, then scoop the flesh into a bowl.
2. Meanwhile, melt the unsalted butter in a large pot over medium heat. Add the chopped onion, carrot, and celery; cook, stirring occasionally, until softened and translucent, 8–10 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
3. Pour in the dry sherry and simmer, scraping up any browned bits, until mostly evaporated, 1–2 minutes.
4. Add the roasted pumpkin, vegetable stock, thyme sprigs, and bay leaf. Bring to a simmer, partially cover, and cook until the flavors meld and the vegetables are very tender, 15–20 minutes. Remove and discard the thyme sprigs and bay leaf.
5. Blend the soup until completely smooth using an immersion blender, or in batches in a countertop blender (vent the lid and cover with a towel). Return the soup to the pot if needed.
6. Stir in the heavy cream and ground nutmeg. Warm gently over low heat without boiling, 2–3 minutes. Season with the kosher salt and black pepper.
7. For an extra-silky texture, pass the bisque through a fine-mesh sieve. Ladle into warmed bowls and garnish with crème fraîche, toasted pumpkin seeds, and snipped chives. Serve immediately.