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Pumpkin Bisque



2 medium sugar pumpkins or two 16 oz. cans of pumpkin puree
4 cups of chicken broth
half a cup of heavy cream
3 tablespoons extra-virgin olive oil
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 pinch pepper


Preheat oven to 400 degrees Fahrenheit. Cut open the top of your pumpkins and scoop out guts and seeds. Separate and save seeds to roast for soup garnish. Peel and cut pumpkin into small half inch chunks. Toss pumpkin chunks in olive oil and spread on one to two baking trays. Bake for 20 to 30 minutes, until fork tender. In a pot, simmer the pumpkin pieces with chicken broth until chicken broth is hot. Transfer the broth, pumpkin mixture to your blender, blend once to smooth out chunks of pumpkin. Add heavy cream, ginger, cinnamon, nutmeg and pepper to the blender, blend again until smooth. Serve immediately.