This dish is really simple. As in slow cooker simple. Though it may be simple, this recipe draws on a complex presentation of flavors and texture that will make you wonder how something seemingly unsophisticated could be so tasty.

I think the key component that really ties everything together is the toasted pumpkin seeds. They add a distinct nutty flavor that blends perfectly with the soup while providing a contrasting texture as well. I garnished the soup with a sprinkling of seeds and some shredded chicken from the night before. The only thing missing was a hot, goopy, melty grilled cheese sandwich.

If you’ve never made you own pumpkin seeds, it is very simple. You can get started by following this recipe.

Pumpkin Tomato Bisque
1 can Pumpkin (not Pumpkin pie mix)
4 med. Tomatoes, diced
1 med. Jalapeno, seeded and diced
1/2 Mayan sweet onion, dice
4 cloves Garlic, crushed
1 cup Toasted pumpkin seeds
1 cup Milk
2 cups Chicken bouillon
2 tbsp. Brown sugar
2 tbsp. Butter
2 tbsp. Flour
1/2 tsp. Powdered ginger
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon

Set you slow cooker to medium heat, and combine the pumpkin, tomatoes, milk, bouillon, sugar, butter, flour and spices, mixing well. In a pan over medium heat. saute in olive oil the onion, jalapeno and garlic until very soft and reduced. Add the reduction to the slow cooker, mixing completely.

Allow the slow cooker to bring the bisque to temperature. Once hot, use a hand blender and blend until smooth. When serving garnish with pumpkin seeds and any other toppings.