Serious Eats: Recipes
Black and Orange Recipe: Spiced Pumpkin Bisque with Pumpernickel Soldiers
Editor's Note: Every Wednesday this month, our fabulous intern Kerry will share an original black and orange recipe that's simple, festive, and elegant. Nothing scary about it, except the colors!
My mother calls me pumpkin because she thinks I'm sweet--and I was born in November. But, truth be told, me and my namesake gourd can be just as hot and spicy as we are sweet, so watch out.
The cinnamon in this creamy pumpkin bisque lends a pinch of tradition, while the enormous spice from the chili flakes shout an unexpected Boo! to your palate. Served in roasted pumpkin bowls, armed with crisp pumpernickel soldiers, and crowned with a sprinkling of fresh thyme stems and roasted pumpkin seeds, scooped from the cavernous pumpkins, this complex Halloween soup proves that split personalities are not only the scariest, they are also the most delicious.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.