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Very Vandal Pumpkin Bisque with Idaho Gold Nutmeg and Thyme Croutons

By Shelby Chandler and Kayla Leitzke

Our Very Vandal Pumpkin Bisque is a creamy twist on a traditional Thanksgiving centerpiece. It is a combination of pumpkin with some of your favorite holiday spices, nutmeg and all-spice, that only gets better with thyme. The Idaho Gold Croutons are a perfectly bold compliment to a warm bowl of vandal pride. Sit down this Thanksgiving and have a taste of fall with our Very Vandal Pumpkin Bisque and Idaho Gold Croutons. This easy and accessible dish will be a great addition to this year’s holiday feast.

  • Yield: 8 Servings 
  • Portion: 1 Cup Oven: 400˚F 
  • Cook Time: 45 Minutes



  • 1 29 oz. Can Pumpkin Puree 
  • 1 cup heavy cream 
  • 2 Tbsp Olive Oil 
  • ¼ Cup Butter 
  • 1 Small Onion 
  • 2 Cloves Garlic 
  • ½ Cup Dry White Wines 
  • 2½ Cups Chicken Stock 
  • 1 ½ Cups Water 
  • ¼ tsp Nutmeg 
  • ¼ tsp All-spice 
  • 1 Tbsp Thyme 
  • Salt & Pepper to taste 


  • 2½ Cups French Baguette 
  • ¼ Cup Butter 
  • 1 Tbsp Olive Oil 
  • 1 Tbsp Thyme 
  • ¼ tsp Nutmeg



  • Melt butter and olive oil in a medium stockpot over medium heat.
  • Add minced onions and garlic, and cook until onions are soft and translucent.
  • Deglaze the pan by adding the white wine and then combine chicken broth, water, and pumpkin puree into the mixture. Add spices and mix well.
  • Bring to a boil, stirring occasionally. Reduce heat to a simmer for 3 minutes or until desired consistency is reached.
  • Add cream and mix well.


  • Toss all ingredients in a mixing bowl.
  • Spread croutons evenly on baking sheet. Sprinkle with nutmeg.
  • Bake at 400˚F until golden brown. Approximately 5-8 minutes.
  • Serve with Pumpkin Bisque.

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