Pumpkin Bisque with bacon, cider syrup and cinnamon crème fraîche.

By Chef Jay Scott

Serves 4-6

2 1/2 pounds pumpkin, peeled and cut into 3/4-inch pieces 

1 small yellow onion chopped
1 stalk celery chopped 

3 tablespoons extra virgin olive oil 

3 cups chicken broth 
¼ cup applejack brandy

1/2-teaspoon ground ginger
1/2 tsp ground nutmeg
1-teaspoon ground cinnamon

¼ -cup heavy cream
1-cup crème fraiche
2 cups apple cider
2 strips thick cut bacon, cut into medium dice
Salt and pepper to taste

Preheat oven to 425°F.

Heat a small saucepan on stove and add 2 cups apple cider. Over medium heat reduce it at a slow simmer until it becomes thick like maple syrup, about 40 minutes, be careful not to scorch the bottom. When done remove from heat and reserve for serving.

In large bowl toss pumpkin, with 2 tablespoons olive oil, salt and pepper. Spread mixture onto 1 or 2 large baking sheets roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and reserve for later.

Heat a large pot on stove and add 1 tbsp. olive oil. Add the bacon and sauté until crispy. Remove bacon and reserve on paper towels. Add onions and celery and sauté until soft. Add the brandy to the pot being careful not to burn yourself because it will flare up. Reduce it by half and then add the roasted pumpkin, ginger, nutmeg and broth. Bring to simmer and remove from heat.

Working in batches, puree the soup in a blender or food processor until smooth, then transfer to a clean pot and season with salt and pepper, bring to simmer.

Mix cinnamon and crème fraîche with a fork and reserve.

When ready to serve remove soup from heat and whisk in heavy cream.
Ladle into soup bowls and add a small scoop of crème fraîche, sprinkle with bacon bits and drizzle with cider syrup.