Wicked Good Spicy Roasted Pumpkin Bisque

Wicked Good Spicy Roasted Pumpkin Bisque

Serves 10-12

5 pounds pumpkin, peeled and cut into ¾ pieces (may substitute canned)
2 large onions diced
1 Tablespoon fresh thyme leaves
¼ cup extra virgin olive oil
6 cups chicken or vegetable stock
2 cups volute (chicken stock thickened with roux)
4 Tablespoons Howlin Hollar Hot Sauce
½ teaspoon sugar
1 Teaspoon Cracked Pepper
¼ teaspoon Kosher Salt or Sea Salt
11/4 cup Dry Sherry
1/4 teaspoon all-spice
1 cup heavy cream or crème fraiche

Preheat oven to 425. Coat Pumpkin, onions in Olive Oil and toss into the preheated oven on a sheet pan and roast for 20-30 minutes until tender stirring occasionally. Remove from oven and place in a large stock pot, bring to a strong simmer, Puree with a hand held immersion blender.
Add Sherry, Thyme, Howlin Hollar Hot Sauce, Salt, Pepper and All-spice.
Wisk in heated Volute and let simmer 5-10 minutes
Lastly Wisk in heavy cream or crème fraiche

Serve in a hollowed out bread bowl and top with fresh grated nutmeg

This is a fabulous recipe for the fall, if you are looking for any other great recipes using our Award Winning Hot Sauces check out our recipe page!

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