Bisque

Very Vandal Pumpkin Bisque with Idaho Gold Nutmeg and Thyme Croutons

Our Very Vandal Pumpkin Bisque is a creamy twist on a traditional Thanksgiving centerpiece. It is a combination of pumpkin with some of your favorite holiday spices, nutmeg and all-spice, that only gets better with thyme. The Idaho Gold Croutons are a perfectly bold compliment to a warm bowl of vandal pride. Sit down this Thanksgiving and have a taste of fall with our Very Vandal Pumpkin Bisque and Idaho Gold Croutons. This easy and accessible dish will be a great addition to this year’s holiday feast.

- Shelby Chandler and Kayla Leitzke



Yield: 8 Servings
Portion: 1 Cup
Oven: 400˚F Cook Time: 45 Minutes

Bisque
1 29 oz. Can Pumpkin Puree
1 cup heavy cream
2 Tbsp Olive Oil
¼ Cup Butter
1 Small Onion
2 Cloves Garlic
½ Cup Dry White Wines
2½ Cups Chicken Stock
1 ½ Cups Water
¼ tsp Nutmeg
¼ tsp All-spice
1 Tbsp Thyme
Salt & Pepper to taste

Croutons
2½ Cups French Baguette
¼ Cup Butter
1 Tbsp Olive Oil
1 Tbsp Thyme
¼ tsp Nutmeg

Bisque
  • Melt butter and olive oil in a medium stockpot over medium heat.
  • Add minced onions and garlic, and cook until onions are soft and translucent.
  • Deglaze the pan by adding the white wine and then combine chicken broth, water, and pumpkin puree into the mixture. Add spices and mix well.
  • Bring to a boil, stirring occasionally. Reduce heat to a simmer for 3 minutes or until desired consistency is reached.
  • Add cream and mix well. Enjoy!

Crouton

  • Toss all ingredients in a mixing bowl.
  • Spread croutons evenly on baking sheet. Sprinkle with nutmeg.
  • Bake at 400˚F until golden brown. Approximately 5-8 minutes.
  • Serve with Pumpkin Bisque.