Sweet Bourbon Salmon & Roasted Pumpkin-Pear Bisque

Warm up with this easy to make soup featuring out Sweet Bourbon Salmon. Who said pumpkin was only for the fall?

Serves: 4

Prep time: 20

Cook time: 40

Ingredients

Preparation

Preheat oven to 400 degrees. Carefully quarter the pumpkin removing both the stem ands cooping out all seeds. Rub each quarter with approximately 1 tablespoon of vegetable oil, season liberally with salt and pepper and place on a sheet pan in the preheated oven. Roast for 35 minutes or until tender.
Remove fully cooked pumpkin from the oven and place Salmon into the oven and prepare according to package instructions.
While the Salmon cooks prepare the bisque. In a large pot saute the diced onions with the remaining vegetable oil over medium-high heat for 5 minutes until translucent. Add minced garlic and cook an additional 30 seconds. Add vegetable broth, diced pears, cinnamon, molasses and maple syrup and bring to a simmer.
Remove tough outer skin from pumpkin and discard. Add pumpkin flesh to the bisque and cook for an additional 10 minutes before turning off the heat. Allow the bisque to cool slightly before pureeing in a blender along with the half and half.
Reheat pureed bisque gently. Portion into individual bowls before flaking fully cooked Bourbon Salmon into bisque and garnishing with toasted pumpkin seeds, olive oil and fresh tender herbs.