If you’re looking for some great fall recipes, be sure to try out these two from the Giant Eagle Market District today!

Pumpkin Bisque
Compliments of Chef Benjamin D’Amico

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Serves: 8-10 Prep Time: 25 min. Cooking Time: 30 minutes


  • 1 can (32 oz) 100% Pumpkin Puree
  • ¼ cup Unsalted Butter
  • ¼ cup Brown Sugar
  • 12 oz. Butternut Squash, skin removed, seeds removed, cubed
  • 2 cups Half & Half
  • 2 cups Heavy Cream
  • 3 cups Vegetable Stock
  • 1 tsp Cinnamon, ground
  • 1 tsp Ginger, ground
  • ¼ tsp Nutmeg, ground
  • TT Kosher Salt & Black Pepper


1. Heat oven to 350F.
2. Place the cubed butternut squash onto a foil lined baking sheet.
3. Sprinkle squash with olive oil, kosher salt & black pepper.
4. Roast at 350F for 30 minutes, or until soft.
5. Place the butternut squash into a food processor and puree until smooth.

6. In a large stock pot melt butter; stir in brown sugar, & spices.
7. Allow mixture to cook over medium heat for a minute or so then add in the vegetable stock, canned pumpkin & butternut squash puree.
8. Cook the mixture for 10 minutes then add in the heavy cream & half & half and cook for an additional 15 minutes.
9. Whip the mixture together with a wire whisk or a hand blender/mixer until it resembles a creamy pumpkin pie filling.
10. Once the bisque appears smooth and velvety it is ready to enjoy. Garnish with toasted pecans, peptitas (pumpkin seeds), sour cream, crème fraiche, extra virgin olive oil, or a swirl of honey.

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Southwestern Shrimp & Corn Chowder
Compliments of Chef Benjamin D’Amico

Serves: 8-10 Prep Time: 25 min. Cooking Time: 45 minutes


  • Potatoes, chopped
  • 1 ½ lb Medium Shrimp, peeled & deveined, tails removed
  • 1 lb Corn, frozen, thawed
  • ¼ lb Bacon, thick cut, diced
  • 1 lb Red Skin Potatoes, diced, par boiled for 7 minutes
  • ½ cup Poblano Pepper, roasted, seeds and skin removed, diced
  • ½ cup Celery, diced
  • ½ cup Green Bell Pepper, diced
  • ½ cup Shallots, or Onion, minced
  • 2 tbsp Garlic, minced
  • ¼ cup Cilantro, fresh, minced
  • 1 tsp Oregano, dried
  • 1 tbsp Thyme, fresh
  • 1 tsp Coriander, ground
  • 3 each Bay Leaves
  • 2 tbsp Olive Oil
  • 1 cup Chicken Stock
  • 1 quart Milk
  • 2 cups Heavy Cream
  • TT Kosher Salt
  • ½ tbsp Black Pepper


1. Heat olive oil in a large stock pot, add bacon and cook until crispy.
2. Add in the peppers, onions, celery, garlic, and spices.
3. Cook for 5-7 minutes until the vegetables are translucent.
4. Sprinkle in the flour and stir until a roux is formed.
5. Add in the chicken stock and stir, allow to cook for 2 minutes.
6. Slowly add in the milk and heavy cream. (Add both of these in about a ½ cup at a time).
7. Cover with a lid and bring to a boil, stirring occasionally.

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NOTE: If you prefer a creamy chowder: after removing the bay leaves, add in just the potatoes and puree about 1/3 of them using a stick blender, then add in the corn and shrimp)
8. Remove the bay leaves then add in the cilantro, corn, shrimp, and cooked potatoes.
9. Cover and allow to cook for an additional 15 minutes.
10. Serve with crackers, cilantro, minced chives, or a drizzle of extra virgin olive oil.