Creamy Pumpkin and Chorizo Bisque

Ingredients
• 1 lb cooked pureed pumpkin
• Medium yellow onion, diced
• ½ pound Chorizo ground sausage
• 2 pints half-and-half
 
Directions
1. Sauté the chorizo and onions until cooked.
2. Add pumpkin and half-and-half. Simmer.
3. Whirl with immersion blender until smooth.
4. Season to taste with cinnamon, and salt and pepper.
5. Garnish with parsley and dollop of “real” whipped cream.
 
Blue Rose Café owner and Irish native Denis O’Doherty has no idea how much soup his recipe makes. “I don’t make small things,” he says. With the sweetness of the pumpkin balanced by the bite of the chorizo, this simple and hearty soup is just the thing for summer’s acquiescence to fall.
Bluerose Café is located at 652 St. Andrews Blvd. For more information call 225-2583 or visit www.bluerosecafecharleston.com