Pumpkin Bisque with Saga Bleu Cheese

Makes 10 servings
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Bisque Ingredients
  • ¼ cup Onions (peeled, diced)
  • ½ lb. Fresh Pumpkin* (peeled, diced)
  • ¼ lb. Butternut Squash (peeled, diced)
  • ¼ lb. Potatoes (peeled, diced)
  • 2 tbsp. Canola Oil
  • 2 qts. . Chicken Stock
  • Salt & Pepper To taste.

Garnish Ingredients
  • ¼ cup Sour Cream
  • 1/8 cup Saga Bleu Cheese
  • 1/8 cup Toasted Pumpkin Seeds
  • 10 each Toasted Croutons

Place canola oil in a stockpot with onions and cook until onions are soft. Do not brown.

Add pumpkin, butternut squash, potatoes and chicken stock and bring to a boil. Let simmer
until vegetables are very soft. Season with salt and pepper. Blend until smooth.

In a separate bowl, combine bleu cheese and sour cream.

Place hot soup into individual soup bowls. Scatter croutons in the center of the soup and top
with 1 tablespoon of bleu cheese mixture.

*Pumpkin may also be roasted first and then added to soup for a slightly different flavor.