Pumpkin Coconut Bisque with Sage and Gruyere Crostini

Awww, fall in Paris.

It was October 9, 2009, Tiffany’s 19th birthday.  We started her birthday as every girl should, in Paris.   We went to Angelina’s for the most decadent hot chocolate that has ever passed my lips.  On a chocolate high, we skipped off to the Tour Eiffel (Eiffel Tower), which was a MUST since it was practically named after her (not really, but we let her dream).  We strolled around the grounds of the Eiffel Tower and took many pictures.  Tiffany sighed a lot and wiped a tear or two.  After all, the Eiffel Tower has become theTiffany icon in our home.  I think at last count there were over 40 Eiffel Towers in her bedroom.  It really should be called the “Tiffel Tower” since she is the Towers #1 fan.

After day dreaming around the Eiffel Tower, we rushed off to meet Tiffany’s French friend, Yann-Brieuc.  What a great day.  Yann-Brieuc took us to a corner Cafe across from Notre Dame for lunch where I had a warming bowl of Pumpkin Bisque.  There was a tiny chill in the air so the soup was just perfect.  It warmed my soul and refueled my body for a stroll around the Marais for some of the most incredible shopping. 

Each time I have traveled to Paris it has been Autumn time.  I guess that’s why as the leaves start to change color and there is a nip in the air, I think about Paris and crave a bowl of warming Pumpkin Bisque.

Thank you for letting me take a trip down memory lane…good times…good times.

Pumpkin Coconut Bisque.

This is such a simple soup to prepare.

You will need canned pumpkin or cook and mash your own, chicken stock, coconut milk (I know I use a lot this stuff), an onion, garlic, fresh ginger, salt, sugar, allspice, butter, red pepper flakes.

Coarsely cut the onion.

Simple.

In a large pot, melt the butter.

Add the onions.

Saute the onions until they begin to turn golden.

Peel and chop the fresh ginger.  You will need a piece about 1 1/2-inches long.

Cut the ginger into slices.

Smash the garlic.

Add the ginger and garlic to the onions and saute for a few minutes longer.

To the onions add the pumpkin puree…

…the chicken stock…

The mixture will look like this.

Add the red pepper flakes.  Yes, this will had a bit of heat.  Not too much.  You can take it.

Add the salt…

…and the sugar.

Stir the mixture together.

Ooops!  I almost forgot the allspice.

Stir together.

Cover the pot and let simmer for 30 minutes.

Remove the soup from the heat.

ladle the mixture into a blender.

Puree the mixture until completely smooth.

Pour the pumpkin mixture back into the pot.

Add 2 cups of coconut milk. 

If you want a thinner consistency, you can add more coconut milk or chicken stock until you reach the consistency that you want.

Whisk the mixture together.

Bring the soup to a simmer and it’s now ready to serve.

To make the Sage Gruyere Crostini, you will need a loaf of baguette of other crusty bread.

Slice the bread on a diagonal about 1/4 of an inch thick.

Place the bread slices on a baking sheet.  I am using a Silpat liner, because I don’t want to chisel of any melted cheese from my baking sheet.

Sprinkle the bread slices with grated Gruyere cheese.

Finely chopped about a tablespoon of fresh sage.

Lightly sprinkle the sage over the Gruyere cheese.  Fresh sage is pretty strong so I use it sparingly.

Place the baking sheet under a broiler.

Watch the crostini very carefully.  You don’t want to leave it, then have it burn…done that!

Ladle the hot bisque into serving bowls then grate some fresh nutmeg over the top.

Serve the Pumpkin Coconut bisque with the Sage Gruyere Crostini.

I’m going to sit down and dip the crostini into my soup while planning my next trip to Paris. I don’t know when I will go back to Paris, but I will someday with my two daughters. That’s a promise and we’ll go to Angelina’s for hot chocolate and back to the Notre Dame for Pumpkin Bisque…and many, many other things.

Pumpkin Coconut Bisque

2 tablespoons butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned cooked pumpkin
2 1/2 cups canned low-salt chicken broth
1 tablespoons sugar
½ teaspoon ground allspice
¼ teaspoon crushed red pepper flakes
1 tablespoon fresh ginger
½ teaspoon salt
2 cups canned unsweetened coconut milk
Ground nutmeg

Melt butter in a heavy large pot over medium heat. Add onion and sauté until golden. Add fresh ginger and garlic. Saute an additional 3-4 minutes. Add pumpkin, broth, sugar, allspice, crushed red pepper and ginger. Bring to a boil then reduce heat. Cover and simmer until flavors blend, about 30 minutes.

Ladle the soup into a blender and puree until a smooth consistency.   Return the soup back to the pot and add coconut  milk.  Bring back to a simmer.  Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with nutmeg and serve. Makes 4-6 servings.

Sage Gruyere Crostini:

1/2 of a baguette
1/2 cup Gruyere cheese, grated
1 tablespoon fresh sage, finely chopped

Slice the baguette on an angle about 1/4-inch thick.  Place on a baking sheet.  Sprinkle slices with grated cheese and sage.  Place under the broiler for a few minutes until the cheese is bubbling and beginning to brown.

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The husband that never reads this blog thinks that I have been to Paris enough.  Pfff…whatever!!