Seasoned with nutmeg, cinnamon and rosemary this rich creamy pumpkin bisque was created by Executive Chef Damian Harrington for the Rogers Foods Pop-up Harvest Brunch. Instead of serving it with croutons or crackers, in the centre of the soup is a Rogers Foods Hazelnut Honey Five Grain Granola Crunch Ball. Simply break up the ball and enjoy the nutty sweet crunch. Everyone at the brunch loved it. Now, we’ve got you covered this season, as this recipe makes 12 servings, perfect for all of your holiday meals and events!
In large pot, sauté onion and garlic with olive oil, cook at medium heat until garlic and onion caramelizes. Add chopped pumpkin and stir well into onion , garlic mixture. Season with nutmeg, cinnamon, plus salt and pepper. Cook on low heat, stirring the pumpkin until it starts to break down. Add vegetable stock and turn up the heat to high. Bring bisque to a boil and let simmer for 1 hour.
Add rosemary and adjust salt and pepper to taste. Remove bisque from heat and let stand for 15 minutes. In a blender, puree bisque until it has a smooth velvety texture. Mix in cream and truffle oil. Portion bisque into 12 soup bowls.
Granola Crunch Balls
In a medium bowl, add Rogers Foods Hazelnut Honey Five Grain Granola, water and cranberries. Stir and let stand for 10 minutes. With clean hands, roll 12 granola crunch balls (about the size of a ping-pong ball). Place each Granola Crunch Ball in the center of bisque and serve immediately.