Chef Jasper Mirabile loves the bounty of fall … especially Kansas City’s own Louisburg Apple Cider, which lends this pumpkin bisque a wonderful seasonal twist.



Makes 6 servings



1/2 cup olive oil

1 medium white onion chopped

2 cups pumpkin purée 

2 tablespoons brown sugar

2 cups vegetable stock

1 cup Louisburg Apple Cider 

2 cups heavy cream

3 tablespoons chopped fresh chives

8 ounces crispy pancetta

Salt and freshly ground black pepper, to taste

Pumpkin pie spice to taste

Frothed milk, sour cream, or heavy cream, for serving



Heat the oil in a medium saucepan over medium-low heat. Add the onion and sauté for 5 minutes. Add the pumpkin and brown sugar and stir continuously for 5 to 6 minutes. Transfer the mixture to a food processor or blender and process until smooth then return the mixture to the saucepan. Stir in the stock and bring to a boil over medium heat. Add the cider. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in the cream and chives. The soup can be stored, covered and refrigerated for up to 2 days. To serve, season the warm or chilled soup with salt and pepper and top with frothed milk, sour cream, or heavy cream. Sprinkle with crumbled pancetta and pumpkin pie spice.