Autumn Bisque

This is a ridiculously simple but delicious soup I made in the colder months of October and November and December in my tiny little food to go restaurant way back in 2003. I had some customers that when I posted another soup of the day would always ask when I would make this next.
The flavors of pumpkin and apple pie melded into a soup sounds strange, but it's delicious. Simply delicious.

• 1 - 30 oz. can of pumpkin puree
• 1 - 24 oz. jar applesauce
• 1 3/4 cups chicken stock
• 1/4 cup heavy cream
• 1 small shallot - minced
• 1 tbsp. butter
• 1/4 tsp. cinnamon
• pinch grated nutmeg
• pinch of salt

1. In a small stock pot over medium low heat melt the butter. Add in the minced shallot and stir. Cook for a couple of minutes until the shallots have softened and give off their own liquid.
2. Add in the rest of the ingredients - MINUS the cream to the stock pot and cook over medium low heat for about 30 minutes to let the flavors meld together.
3.  Add in the cream at the end, stir and serve.

I dare say this is a bisque that you will love making for dinner guests. It's simple and easy to make and the ingredients blend together in perfect harmony for a starter course.