• 2 tablespoons Dierbergs olive oil
• 1 cup chopped, peeled Yukon gold potato
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• ½ cup dry white wine
• 12 fresh sage leaves
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 teaspoon pumpkin pie spice
• 8 ounces (2 cups) grated gruyére cheese (divided)
• 1 cup canned pure pumpkin
• 1 cup half-and-half
• ½ teaspoon coarse salt
• Freshly ground black pepper
• 4 slices rustic bread, cut into 1-inch cubes
• Fresh nutmeg
• Chopped fresh sage

In medium saucepan, heat olive oil over medium-high heat. Add potato, onion, and garlic; cook stirring frequently 3 minutes.

 

Add wine and sage leaves; cook stirring often until wine evaporates, about 5 minutes. Stir in broth and pie spice.

 

Reduce heat and simmer until potato is tender, about 12 to 15 minutes. Remove and discard sage leaves. Stir in 1 cup of the cheese until melted.

 

Use immersion blender to purée bisque until smooth.

 

Stir in pumpkin, half-and-half, and salt and pepper; simmer stirring often until heated through.

 

Arrange bread cubes on baking sheet; broil 6 inches from heat source until toasted. Divide remaining cheese among bread cubes; broil until cheese melts and is golden brown on each side, about 2 minutes.

 

Ladle bisque into serving bowls. Top with grated nutmeg and sage. Serve bisque with croutons.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 527
Cholesterol: 84 mg
Fat: 33 g
Sodium: 1109 mg
Carbohydrates: 30 g
Protein: 23 g
Fiber:
Saturated Fat: 16 g