Curried Pumpkin Bisque

First you will prepare your pumpernickel mustard croutons. Preheat your oven to 400 F and line a baking sheet with foil. Set aside.

In a large bowl, combine the bread cubes, mustards, salt, pepper and the olive oil. Toss the ingredients until the bread cubes are evenly coated. Pour the bread onto the prepared baking sheet and bake for 7-8 minutes or until toasted and brown. Remove from oven and set aside to cool completely.

For the bisque, place the bacon in a 5 quart, cast iron Dutch oven and saute over medium heat until crispy and brown, about 8-10 minutes. Transfer bacon to a paper towel-lined plate.

Add the butter into the pot with the bacon grease. Let butter melt and then add the onion and apple. Saute for 4-5 minutes or until tender. Add the garlic and saute for another minute. Now sprinkle in the curry powder and cook again for another minute. Pour 1 1/2 cups of the chicken broth into the mixture and cook for 2-3 minutes until just heated through. Transfer the soup into a blender (be careful not to fill the blender too full or it will explode—it’s hot) and add the pumpkin puree. Pulse until completely smooth then transfer back to the cast iron Dutch oven.

At this point, add the rest of the chicken broth. Season with salt and pepper and add the chili powder, ground cumin, brown sugar and bay leaves. Bring the soup to a boil then lower to a simmer. Stir in the half-and-half and let it simmer for 20-30 minutes. Adjust seasoning to taste when you are ready to serve.

Serve warm and top with Monterey jack cheese, pepitas, bacon and mustard croutons. Enjoy!