Roasted Pumpkin Bisque

Instructions

1. Preheat oven to 425°F. Spray a baking sheet lightly with nonstick spray.
2. In a medium bowl, toss the pumpkin with butter, thyme, sea salt and pepper. Spread on the baking sheet; bake for 20 minutes, or just until tender.  Remove from the oven, and reduce the oven to 400°, so it's ready for preparing the crostini.
3. In a medium saucepan, heat the olive oil to medium-heat. Add the onion; saute until the onion is tender and beginning to brown lightly at the edges (about 5 minutes). Add in the thyme, broth, wine, cider, cardamom, ginger, cayenne, salt and pepper. Scoop the roasted squash into the broth; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat.
4. Pour the soup mixture into a food processor and process until smooth and creamy. Return to the pan. Add the cream, stir and keep on low heat.
5. Place the bread slices on a baking sheet. Put in the oven for 3 to 4 minutes, just until lightly toasted. Remove from the oven.
6. In a large saute pan, heat the olive oil at medium heat. Add the garlic and mushrooms. Saute until the garlic is fragrant and the mushrooms are no longer dry.
7. Divide the mushrooms between the toasts, piling them on top. Sprinkle with Gruyere cheese. Place the toasts back into the oven until the cheese is melted, about 3 to 4 minutes.
8. Serve the Mushroom-Gruyere Crostini with the Pumpkin Bisque. Dunking is encouraged!