Pumpkin Bisque with Asiago-Parmesan Toasts




Enjoy the flavors of fall in a comforting bowl with this easy, hearty, riff on your favorite grilled cheese and soup combo. A mix of savory imported cheeses are melted deliciously on crunchy baguette slices for the perfect complement that’s fun for dunking too!

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1 TB olive oil
1 large onion chopped
1 tsp kosher salt
1 tsp minced ginger
2 tsp chopped sage additional for garnish
2 tsp pumpkin pie spice
1 29 oz can pumpkin puree
1 quart chicken broth
1/4 cup heavy cream
12 slices toasted baguette
3/4 cup shredded imported Asiago cheese
3/4 cup shredded imported Parmesan cheese
1/3 cup toasted pumpkin seeds


Heat olive oil over medium heat in a large soup pot. Add onion and salt and cook for 7-10 minutes, stirring occasionally until onions are soft. Stir in ginger, 1 tsp. sage and pumpkin pie spice and cook for 1 minute. Add pumpkin puree and chicken broth and stir to combine. Cover and simmer for 10 minutes for flavors to blend. Whisk in heavy cream and keep soup warm.
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Combine imported Asiago and Parmesan cheeses in a small bowl. Place sliced baguette on a foil lined baking pan and top evenly with cheese mixture. Place under the broiler in your oven or toaster oven for 2-3 minutes to warm and melt cheese. Top toasts with remaining 1 tsp chopped sage.
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Garnished soup with pumpkin seeds, shaved parmesan and sage. Serve with cheese toasts for dipping.
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