Black And Orange Recipe: Spiced Pumpkin Bisque With Pumpernickel Soldiers

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Serious Eats


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1 tablespoon of butter

1 carrot, cut into thirds

1 rib of celery, cut into thirds

1 onion, quartered

2 14-ounce cans of pureed pumpkin (not pumpkin pie filling!)

4 cups of canned vegetable broth (2 cans)

2 bay leaves

1 cinnamon stick

1 teaspoon of dried red pepper flakes (the soup will be spicy; use less if you prefer less spice)

1 cup of heavy cream

Salt and pepper

4 smallish pumpkins, lids cut out and seeds removed

6 large slices of good pumpernickel bread, cut into soldiers

Olive oil

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