Does anyone remember the marketing slogan, "two great tastes that taste great together"? I think that was for a candy bar, but it describes this Pumpkin and Bacon Bisque so well! I am so happy when winter squash season comes along, even if my family doesn't share the enthusiasm. Pumpkin everything is alright by me once fall hits, and bacon makes this soup extra. Extra special, extra savory, extra smoky, extra delicious. And there are croutons. Croutons make everything better, but sage- and bacon-infused croutons are next level.
Ingredients and Preparation
This bisque starts with a few strips of bacon, diced and browned until they render all of their fat. I cook the bacon over a medium heat so that I don't get burned bits that muddy up the color of the final soup. The bacon fat is drained off, but I save a tablespoon of it to help brown and flavor the croutons. Then the onions, garlic, sage, and salt and pepper are softened in the remaining drippings until tender. That is a smell that no one can resist! I'll warn you of seasoning with salt too heavily at this point. Between varying saltiness of bacon, the stock or broth, and your personal preference, it's best to salt moderately and taste as you go along.
Once the aromatics are softened, add in the pumpkin puree and about three-fourths of the stock or broth. I find that the moisture content of pumpkin purees can vary quite a bit, and you don't want a watery bisque or one that is too thick. Simmer the bisque for about five minutes while starting on the croutons.
The croutons are made by melting that reserved tablespoon of bacon fat along with butter in a large skillet. Add in the sage ribbons, salt, and pepper and slowly toast those bread cubes until they are golden and delicious. I always make extra because I can't resist snacking on them while I finish up the bisque!
Once the bisque has simmered, take it off of the heat and add in the cream. Blend the soup to a velvety finish in a blender and taste for seasoning. Add in any reserved broth if needed to get the texture you want.
Serving Pumpkin and Bacon Bisque
Ladle the bisque into serving bowls and swirl in a bit of cream. Then pile on the croutons and the crispy sage pieces and call everyone to the table! This soup holds up well in the refrigerator, but keep the soup and croutons separate and in sealed containers. Make a batch today for lunches all week or enjoy this as a light dinner meal with a salad.
Try it and Share
I hope you try this Pumpkin and Bacon Bisque and love it as much as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Are you looking to build up your soup repertoire? I have more cozy options for you! This French Onion Soup recipe is a cold weather buster, and my Pantry-Friendly Chicken Tortilla Soup is a crowd pleaser. There are many more on the site, just use "soup" in the search bar.
Pumpkin and Bacon Bisque
- 3 strips thick-cut bacon, chopped about 5oz. bacon
- 2 cloves garlic, smashed
- ⅓ cup onion, roughly chopped or diced about ½ a medium onion
- 4 sage leaves
- 1 tsp. kosher salt plus more, to taste
- black pepper as desired
- 1 15 oz. can pumpkin puree
- 4 cups vegetable or chicken stock
- ⅓ cup heavy cream plus more for serving
- 4-6 oz. crusty bread, cubed
- 6 sage leaves, sliced thin
- 2 tablespoon salted butter
- 1 tablespoon bacon fat
- salt and pepper, as desired
- Cook the bacon over medium heat in a medium pot until browned and crispy, taking care not to burn any pieces. Drain off the fat and reserve one tablespoon for the croutons.
- Add the onion, garlic, sage, salt, and pepper to the bacon pieces and sauté until the onion is softened.
- Add the pumpkin puree and three-fourths the the stock. Bring the soup to a boil and then reduce to a simmer. Scrape the bottom of the pot to get all of the bacon and onion bits incorporated. Simmer for 5 minutes.
- While the soup is simmering, melt the bacon fat and the butter in a large skillet over medium-low heat. Stir in the sage, bread, salt, and pepper.
- Cook the croutons, tossing often, until they are toasted and golden. You may need to increase the heat to medium, but watch that they don't burn.
- Bring the soup off of the heat and stir in the cream. Check the consistency of the soup and add the rest of the stock to get the desired texture. Puree the soup with a stick blender or in the pitcher of a blender.
- Serve the soup in bowls with a drizzle of additional cream and top with the croutons and fried sage.
[…] Pumpkin and Bacon Bisque with Green Salad: I’m really looking forward to those sage croutons! This is a recipe where I’ll be lucky to have a lunch leftover later in the week. […]