Randall’s Pumpkin Bisque 2.0 Recipe

Preparation and Cooking

1. 1

   Sauté the Base

   In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated turmeric, cooking for an additional 1-2 minutes until fragrant.

2. 2

   Combine Ingredients

   Add the pumpkin puree, chicken broth, diced apples, salt, and black pepper to the pot. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.

3. 3

   Blend the Bisque

   Using an immersion blender, carefully blend the mixture until smooth. If you prefer a chunkier texture, blend only half of the bisque.

4. 4

   Add Cream and Sage

   Stir in the heavy cream and chopped sage. Heat through for another 5 minutes, but do not boil.

5. 5

   Prepare Confit of Chicken

   While the bisque simmers, prepare the confit chicken by slow-cooking chicken thighs in olive oil with salt and herbs until tender. Shred the chicken and set aside.

6. 6

   Serve

   Ladle the pumpkin bisque into bowls, top with shredded confit chicken and optional chicken 'chicharrones' for added crunch.