• Asparagus Vichyssoise

• Black Bean Soup

• Brussels Sprouts and Carrots

• Carrot Beet Soup

• Chestnut and Chorizo Soup

• Chestnut and Lentil Soup

• Chicken Tortilla SOup

• Crab and Corn Chowder with Sesame Seed Oil

• Creamy Scallop Chowder

• Curried Butternut Squash Soup with Toasted Squash Seeds and Chives

• Curried Ginger Carrot Soup

• Curried Lentil Soup

• Curry Butternut Squash Soup with Candied Pumpkin Seeds and Maple Crema

• Fish Soup with Fennel and Grape Leaves

• French Onion Soup with Cantal Crostini

• Justin's Apple Rutabaga Soup

• Kai Tom Kha

• Kale and Bread Soup with Melting Brie

• La Bouillabaisse

• Lettuce and Pea Soup

• Magic Yam Soup

• Mulligatawny Soup

• Mushroom Soup with Olive Oil

• Parsnip Vichyssoise with Crispy Parsnip Chips

• Pear, Fennel and Acorn Squash Soup

• Pumpkin Bisque with Cranberry Oil Swirl

• Roasted Vegetable Gazpacho with Port

• Savoury Bacon, Pea and Zucchini Soup

• Spicy Sweet Potato Peanut Soup

• Sweet Corn and Smoked Chile Soup with Creme Freche

• Sweet Corn Soup

• Tom Ka Gai

• Wanderer's Soup

• Zucchini Soup

Pumpkin Bisque with Cranberry Oil Swirl

Nov/Dec 2009

This fantastic winter combo is the creation of one of Canada’s best-known food writers, Rose Murray. The cranberry oil needs a chance to infuse overnight, so start it a day ahead. Adapted from Taste of Canada.

1 T. canola or olive oil

1 T. butter

2 leeks, white and pale green parts only, thinly sliced

1 carrot, peeled and chopped

5 c. chicken or vegetable stock

1 19-oz. can pumpkin purée

1 T. chopped fresh thyme, or 1 t. dried

pinch red pepper flakes

salt and pepper

1/2 c. half-and-half or whole milk

Cranberry Oil:

1/2 c. fresh or frozen (thawed) cranberries

1/4 c. extra-virgin olive oil

In a large saucepan, heat the oil and butter over medium heat. Add the leeks and carrot and cook for 10 minutes, or until softened. Stir in the stock, pumpkin purée, thyme, red pepper flakes and salt and pepper to taste.

Bring the mixture to a boil, reduce the heat to a simmer, cover and cook for 10 minutes, until the vegetables are very soft. Cool slightly, then purée with a hand-held immersion blender, or transfer to a blender to purée in batches. Add the half-and-half or milk, heat the bisque through, and adjust the seasoning.

To make the cranberry oil, pulse the cranberries in a food processor until finely chopped. Transfer to a bowl, stir in the oil and refrigerate to mascerate overnight. When you’re ready to use it, press the mixture through a fine sieve, pressing on the solids with the back of a spoon, to extract the cranberry oil. Serve the soup hot, with the cranberry oil drizzled generously on top. Serves 8.