2 lbs roasted pumpkin
1 teaspoon kosher salt
1 teaspoon black pepper
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon pumpkin spice seasoning
1 tablespoon honey
For the Bisque:
1 cup apple juice
2 cups heavy cream
3 cups vegetable stock
1 leek, chopped and sautéed with salt & pepper
1/4 teaspoon vanilla extract
Preheat the oven to 375 ℉. Half the pumpkin from top to bottom; remove and discard the seeds. Cut the pumpkin into smaller pieces. Sprinkle pumpkin spice, salt & pepper, and 1 Tablespoon olive oil. Rub to make sure every piece gets seasoned. Then drizzle on the honey. Place the pieces with the skin facing down in a baking pan.
Bake approximately 45 minutes until the pumpkin is soft. Let it cool for 20 minutes. Remove the meat from the skins and with a spoon gently scrape the remaining pulp off. Sauté the chopped leeks over medium heat in olive oil. In a large stock pot, add the roasted pumpkin meat, apple juice, vegetable stock, heavy cream, and the vanilla. Using a blender, whip the ingredients until the bisque is smooth and there are no more chunks. Taste and adjust seasoning as needed with salt and pepper. Heat the soup over low heat until it’s heated through it. Serve in a mini white pumpkin that’s been roasted through.