Creamy Pumpkin Bisque

Ingredients:

1 garlic clove, minced
1 small shallot, minced
1/2 yellow onion, minced
1 tablespoon unsalted butter
1 tablespoon olive oil
3 tablespoons fresh oregano leaves, finely chopped (and some additional leaves for garnish)
1 teaspoon cinnamon
1 teaspoon nutmeg
2 cans pumpkin purée
1/2 cup vegetable broth
1 teaspoon apple cider vinegar
1 tablespoon honey
1/2 cup heavy cream
1/3 cup shredded or grated cheddar cheese
Salt & pepper to taste

Directions:

Heat butter and olive oil in a large pot or Dutch oven on medium heat. Add garlic, shallot & onion and sauté until onions are translucent. Add oregano, cinnamon & nutmeg and stir until fragrant. Slowly add in pumpkin purée followed by vegetable broth. Stir until thoroughly mixed (with no lumps).

Add apple cider vinegar and honey and stir until honey is dissolved. Add heavy cream and mix in. Lower heat to a simmer, cover and let soup thicken up for 3-5 minutes. Add cheese and stir until fully melted into the soup. Season with salt and pepper to taste. Ladle into soup bowls and garnish with fresh oregano leaves. Enjoy!