Roasted Tomato-Pumpkin Bisque

Active TIme: 50 Minutes
Servings: 6

Ingredients

• 8 large Roma tomatoes, halved lengthwise
• 1 large onion, quartered
• 4 garlic cloves, peeled
• 2 tablespoons olive oil
• Salt and pepper
• 3 cups vegetable broth
• 1 1/2 cups solid-packed pumpkin
• 1 to 3 teaspoons sugar
• 1 teaspoon minced fresh oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup heavy whipping cream
• 6 ounces Buholzer Brothers® Havarti, shredded (1 1/2 cups)

Grilled Cheese Croutons

• • 4 slices firm white bread
  • 8 ounces 6 ounces Buholzer Brothers® Havarti, shredded (2 cups)
  • 2 tablespoons butter, softened
  • Fresh oregano sprigs, optional

Directions

Heat oven to 450°F.

1. 1. Place the tomatoes, onion and garlic on a 17 x 12-inch baking pan. Drizzle with olive oil; toss to coat. Arrange tomato mixture in a single layer. Season with salt and pepper.
   2. Bake for 20-25 minutes or until onion is tender, stirring once.
   3. Combine the vegetable broth, pumpkin and tomato mixture in a Dutch oven. Process bisque, in batches, in a blender or with an immersion blender until smooth. Return to the pan.
   4. Whisk in the sugar, oregano, paprika, cinnamon and cayenne pepper. Bring bisque just to a boil, stirring constantly. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring frequently. Reduce heat to low. Whisk in cream; heat through. Gradually whisk in Havarti until melted. Remove from the heat. Season with salt and pepper.

© Dairy Farmers of Wisconsin

For more recipe ideas visit https://buholzerbrothers.com/recipes/

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