Roasted Tomato-Pumpkin Bisque

Active TIme: 50 Minutes
Servings: 6


Grilled Cheese Croutons


 Heat oven to 450°F.

    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.

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