Pumpkin Bisque with Essence of Orange and Goat Cheese Crema
- 4 cups pumpkin (1 medium sugar or pie pumpkin) roasted (cooled)
- ½ cup fresh squeezed orange juice
- 4 cups chicken stock
- 1 cup heavy cream
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
In a food processor or heavy blender, puree roasted pumpkin until smooth. Add one-cup chicken stock and puree a few more seconds – pour bisque into saucepan.
Add rest of chicken broth, 1 cup cream, ½ cup fresh squeezed orange juice and all of the spices. Gently stir and reheat on low until warmed through.
To serve, spoon about 1 to 2 tablespoons of goat cheese crèma over the soup. Using a toothpick pull “streamers” of cream through soup to create a star burst.