INGREDIENTS

1 oz.  Vegetable Oil  
20 oz. Yellow Onions , small dice 
12 oz.  Carrots , peeled and small dice 
4 oz.  Celery , small dice 
1 Tbsp. Fresh Garlic , minced 
4 1/2 tsp. Kosher Salt  
1 tsp. Black Pepper  
1/2 tsp.  Chile Powder  
1 tsp. Ground Cinnamon  
1/2 tsp.  Cayenne Pepper Sauce  
1/2 tsp. Ground Nutmeg  
10 oz. Light Brown Sugar   
1 1/2 oz. Southwest Base (Custom Culinary) 
38 oz. Canned Pumpkins  
4 oz.  Cream Cheese  
16 oz. Apple Cider  
2 qts.  Water  
10 Mission® 6" Yellow Corn Tortillas (10503)  
25 oz.  Heavy Cream  
36 oz. Mission® Pre-cut Unfried White Corn Tortilla Strips (06771) , prepared 
12 oz.  Crème Fraîche or Sour Cream 
 Chipotle Sauce to drizzle 

DIRECTIONS

1.) Heat oil in a large stockpot over medium heat.

2.) Add in onions, carrots, celery and garlic.

3.) While vegetables are sautéing, place pumpkin and cream cheese together in mixing bowl with paddle attachment. Beat on medium speed until smooth. Set aside.

4.) Continue sautéing vegetables until almost caramelized.

5.) Add in salt, spices, sugar and southwest base. Stir to combine and melt southwest base.

6.) Add in creamed pumpkin. Deglaze pot with apple cider and water.

7.) Bring soup to a simmer and add in Mission® Yellow Corn Tortillas. Continue cooking on low heat, approximately 30-45 minutes. Add water if soup base is too thick. Remove from heat and cool slightly.

8.) Place soup base in large blender and blend in batches until smooth.

9.) Place in clean stock pot and bring back to a simmer. Reduce heat to low and whisk in heavy cream.

10.) Hold warm for service.

11.) When ready to serve, ladle 6 ounces of bisque into bowl.

12.) Garnish with ½ ounce of crème fraiche, 1½ ounces of Mission® White Tortilla Strips and a few drops of chipotle sauce.

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