Smokey Caribbean Pumpkin Bisque with Grilled Cheese Croutons and Mama's Biscuits

 

½ sweet onion, diced

4 celery, sliced

2 garlic cloves, minced (or 1 tsp. garlic powder)

1 796 ml unsweetened pumpkin puree

2-4 sage leaves (you can also choose to gently fry your sage leaves and use as a garnish instead.)

1-2 bay leaves

½-1 cup heavy cream (can use coconut milk instead)

3 ½ cups beef broth or chicken or vegetable broth

1-2 tbsp. Caribbean spice

My Caribbean spices:  1 tsp. smoked paprika, 1 tsp. brown sugar or brown sugar sweetener, 1 tsp. cumin, 1 tsp. cinnamon, ½ tsp. nutmeg, ½ tsp. red pepper flakes, optional, 1 tsp. pepper.   

Garnishes:

Grilled cheese croutons

1 tsp. olive oil drizzled over finished soup per bowl for garnish

Crushed tortilla chips and if you like any nuts or seeds sprinkled around

Parsley

Grilled Cheese Garnish:  Simply make a grilled cheese sandwich, cool and cut into cubes.  Put aside until you are ready to put into hot soup. 

Method:

Put 2-4 tbsp. oil in a medium sized soup pot and sauté onion and celery over medium heat.  Add the garlic when veggies are soft and sauté for another minute.  Add bay leaf.

Add can of pureed unsweetened pumpkin

Add ½-1 cup cream and broth and whisk. 

Simmer on stove for about 15-30 minutes.  Taste and adjust seasonings if need be.  If it is too thick, add more liquid (cream and broth).

Mama's Biscuits 

from Reece Witherspoon's Book, Whiskey in a Tea Cup

2 cups flour

2 tsp. baking powder