apple and cheddar pumpkin bisque
Seriously cozy soup for seriously cozy days.
Ingredients
- 3 tbsp butter
- 1 large onion, diced
- 1 cup carrot, diced
- 4 cloves garlic, minced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp ground cinnamon
- 1 15 oz can pumpkin puree
- 1 large Honeycrisp apple, cored and diced
- 2 cups vegetable broth, or water
- 1 cup whole milk
- 1 cup canned full fat coconut milk, or half and half
- 1/2 cup apple cider
- 3 cups cheddar cheese, shredded
Instructions
- Melt butter in a large Dutch oven or pot. Saute the onion and carrot until soft, about 4-5 minutes. Stir in the garlic, thyme, rosemary, and cinnamon until fragrant, about 1-2 minutes.
- Drop in the pumpkin puree and sliced apple. Stir into the herbs. Pour the broth, milk, coconut milk or half and half, apple cider, and a big pinch of salt and pepper. Bring to a simmer and cook for about 10 minutes until thickened.
- Using an immersion blender, whip the soup until smooth. Or, alternatively, transfer a few cups of soup at a time to a traditional blender and pulse until smooth. Repeat as needed. Add the soup back to the pot. Stir in the cheddar cheese until melted. Taste and adjust salt and pepper as needed.