Reduce your temp to low and let it cook until your vegetables are pretty much mush ! 20-25 min .
Meanwhile grab a sauté pan and cook off your pancetta , drain and set aside . I like to put a paper towel in a small bowl and put my cooked pancetta right on top . Paper towel will grab whatever oil is left . If you choose to use bacon that will work as a great salty element as well . Crispy prosciutto is another fabulous replacement .
Once your vegetables are literally cooked to death it ' s time to do the magic . There ’ s two ways to do this . The proper way , resulting in a silky-smooth bisque , or the quick , all-in-one pot way . I ’ ll be completely honest , I ’ ve done it both ways and the only one who can tell the difference is me — or someone like me , lol . A good teacher will teach you properly , so that ’ s what I ’ ll do first .
Grab your Vitamix ® or powerful blender and start adding the vegetables along with stock and puree . The veggies should puree fairly easily , if they don ’ t , they are not cooked enough . Place a sieve over a bowl and pour the vegetable puree to start to drain . You can use a spoon to help it go through the small strainer if it ' s taking its sweet time . The sieve will grab any stems left over from the thyme or any chunky bits that didn ’ t blend up . Repeat the process till all soup has been pureed and pushed through the sieve . The soup should be looking like a silky smooth golden bowl of goodness !
Pumpkin brings such a sweet and soft touch to this dough ! The filling will also include some spices to make you want to dance and we will top these babies off with a spiced cream cheese glaze .
Wanna get extra ? Slap on Fleetwood Mac and live out that fall fantasy ! If you know you know !! Now let ' s get baking !
Pumpkin-spiced cinnamon rolls Pumpkin Dough 500g AP flour 100g G . sugar 1C whole milk 2 eggs 50g unsalted butter 30g pumpkin puree ( NOT pumpkin pie filling ) 13.5 active yeast 1 Tbsp G . Sugar 1 tsp salt
Transfer the soup back to its original pot and turn heat back on to med . Stir in whipping cream and a tablespoon of butter . Grate in about 1-1 / 2 tsp of nutmeg . Really as much nutmeg as you like just start slow so as to not over spice . Taste .. add desired S / P if needed . Once combined , drop temp to simmer . Let the cream reduce into the soup for about 3 mins . Voila ! You ’ re ready to bowl it up .
Place 1-1 / 2 c of bisque into your soup bowl . Add a dollop of creme fraiche , followed by a few seeds , and that pancetta . Garnish with another pinch of fresh grated nutmeg and a fresh thyme sprig if you wanna get fancy . Serve it up with some crusty toasted bread of choice . I love it with a big piece of butter baguette , however my husband prefers cornbread . It ' s your dinner so eat it with what you prefer !!
* If you would like the quick “ all in one pot way ” simply remove the sieve step and use a stick blender right into the pot and continue remaining steps after . You won ’ t get that professional bisque look however you end up with a rustic bisque with the same delicious flavors !
I don ’ t see any reason why we should exit out of the Cucurbits Family . I think we are on a roll ( pun intended , ha !) Let ' s switch it up and move onto something sweet !
Chilly Fall days call for warm drinks , like tea and well coffee . And what goes better with a warm cup of Joe than dessert !! So folks we are making cinnamon rolls . Not just any ' ol roll , but pumpkin-spiced cinnamon rolls ! How ’ s that for a mouthful of fall !
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