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Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini

Here in Texas, we are officially in the stage of watching everyone else on Facebook and Instagram enjoy the beginning of Fall, pumpkin spice everything and breaking out the scarves and cute boots while we continue to roast daily. So, even though it's in the high 90's and the humidity is out of control, The Home Town Cook’n Recipe Contest is gearing up for the holidays and they're looking for the best dishes to serve on Thanksgiving. I thought highlighting pumpkin in a savory way and adding a healthy amount of booze would brighten up the holidays even if Mother Nature decides not to cooperate in my neck of the woods.  Using canned pumpkin makes throwing this soup together quick and easy. I pureed mine in my Vitamix for an ultra velvety finish and the sweet and salty crostini are the perfect crunchy dippers! Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini 3 Tablespoons butter 1 large onion, chopped 2 sprigs fresh thyme 2 ½ teaspoons salt 3/4 teaspoon pepper 3 large g…

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