Pumpkin bisque with sweet ginger cream recipe from Domino Sugar

The folks at Domino Sugar recently shared a recipe through their newsletter that has me absolutely begging for fall to hurry up and get here! I thought it might inspire some of you, as well.

INGREDIENTS
Pumpkin Bisque 

• 1 tablespoon olive oil 
• 2 tablespoons butter 
• 1/2 cup chopped yellow onion 
• 1 teaspoon minced fresh garlic 
• 1 (15) oz. can 100% pure pumpkin 
• 2 cups vegetable stock
• 1/4 teaspoon crushed red pepper 
• 1/4 teaspoon ground dried sage 
• 1/8 teaspoon white pepper 
• 1/2 teaspoon salt 

Sweet Ginger Cream 

• 1/3 cup heavy whipping cream 
• 1/4 cup Domino® Light Brown Sugar 
• 1/2 teaspoon ground ginger 
• 1/4 cup sour cream 
• 1 teaspoon freshly squeezed lemon juice 

Optional Garnish: sprigs fresh sage and toasted hulled pumpkin seeds (pepitas)

Instructions 
Pumpkin Bisque 
Step 1 In medium saucepot over medium heat combine oil and butter until butter melts.
Step 2 Sauté onion and garlic until onion is translucent; then, set aside to cool to room temperature. Add onion to the mini food processor and puree the garlic and onion together.
Step 3 Pour the pureed mixture back into the saucepot and, over medium heat, whisk in remaining bisque ingredients.
Step 4 Bring bisque to a boil, reduce heat to low, and simmer 15 minutes before serving.

Sweet Ginger Cream
Step 1 In medium mixing bowl, whisk all ingredients together. Cover and chill Sweet Ginger Cream until ready to serve.

To serve:
Portion 1 cup of bisque in serving bowls and swirl in 2 tablespoons of Sweet Ginger Cream.

Chef's Tip:
For fresh herbs and spices, use about 3/4 teaspoon of fresh sage for the bisque and about 1 1/2 teaspoons finely grated fresh ginger for the Sweet Ginger Cream. Both the bisque and sweet ginger cream can be made up to 3 days in advance of serving. If using an immersion blender, skip the food processor step and blend all ingredients in pot together until smooth before heating in soup bowl.