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Pumpkin Bisque Recipe

Pumpkin Bisque

iamwinfred
This pumpkin bisque recipe turns a can of pumpkin puree and a handful of pantry spices into a silky, restaurant-worthy soup in under an hour. It's the kind of dish that shows up when the air turns crisp and you want something warm, a little sweet, and deeply savory all at once. Unlike a plain pumpkin soup, a bisque gets its signature velvety texture from cream and a slow simmer that lets the spices really sink in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 230 kcal

Equipment

  • Dutch oven or other heavy-bottomed soup pot
  • Immersion blender or standard countertop blender
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Whole nutmeg with grater optional but recommended

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 canned pure pumpkin puree 15 ounces each, not pumpkin pie filling
  • 4 cups chicken broth or vegetable broth for vegetarian version
  • 1 cup heavy cream
  • 2 tablespoons light brown sugar
  • 2 tablespoons dry sherry optional but recommended
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper

For Garnish

  • toasted pepitas
  • fresh sage leaves or chives, for garnish

Instructions
 

  • Melt butter in a Dutch oven over medium heat. Add diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 60 seconds until fragrant.
  • Stir in both cans of pumpkin puree until fully combined. Gradually pour in chicken broth, whisking to prevent clumping. Bring to a gentle simmer over medium heat, stirring occasionally.
  • Stir in brown sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes, stirring every few minutes.
  • Turn off heat and blend until completely smooth using an immersion blender directly in the pot. If using a standard blender, work in small batches with the lid vented.
  • Return pot to low heat. Stir in heavy cream and dry sherry until fully incorporated. Warm gently for 3 to 5 minutes, being careful not to boil.
  • Taste and adjust seasoning with additional salt, pepper, or brown sugar if desired. Ladle into serving bowls.
  • Top each bowl with a swirl of extra cream, toasted pepitas, and fresh sage leaves or chives. Serve immediately while hot.

Notes

  • Always use plain pumpkin puree, never pumpkin pie filling, which is already sweetened and spiced.
  • Let the soup simmer the full 15 to 20 minutes before blending so the raw pumpkin taste has time to mellow.
  • Add cream only after blending and keep the heat low from that point on to prevent separation.
  • Taste before adding all the salt at once, since broths vary widely in sodium.
  • Toast pepitas in a dry skillet for 2 to 3 minutes for the best garnish flavor.
  • To make dairy-free, substitute full-fat coconut milk for the heavy cream.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat gently on the stovetop over low heat, stirring often; avoid boiling to keep cream from breaking.
  • For a smoky twist, stir in roasted red pepper puree along with the pumpkin.
  • For extra thickness without cream, add cooked red lentils before blending.

Nutrition

Serving: 1BowlCalories: 230kcalCarbohydrates: 17gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 520mgPotassium: 320mgFiber: 4gSugar: 9gVitamin A: 285IUVitamin C: 6mgCalcium: 6mgIron: 10mg
Keyword canned pumpkin recipe, creamy pumpkin soup, easy pumpkin soup, fall soup recipe, pumpkin bisque
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