Pumpkin Bisque

We think nothing quite says “Fall” like a hearty pumpkin soup! If you’ve never had this variation on pumpkin, you’ve definitely been missing out! Consider it seasonal comfort food that will warm you up from the inside out. You can use canned pumpkin, as the recipe calls for; or, feel free to roast your own and mash it up. Just make sure you use pie pumpkins, not the Jack O’Lantern variety! Here’s a simple recipe that we suggest you try alongside some crusty French or Italian bread:

Pumpkin Bisque
Serves 4


* 1 medium onion, chopped
* 2 tablespoons butter
* 2 (14.5 ounce) cans chicken broth
* 2 cups sliced peeled yukon gold potatoes
* 2 cups canned cooked pumpkin (or mash your own)
* 1 3/4 cups milk
* 1/4 cup heavy cream
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon yellow or red curry powder
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup sour cream + 2 tablespoons whipping cream (optional, add a tablespoon of lime juice)
* 3 green onions sliced thinly, at an angle


1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, 1/2 c. heavy cream, cinnamon, curry powder, ginger, salt and pepper; heat through. Meanwhile, combine the sour cream and remaining heavy cream. Ladle soup into bowls; top each with a drizzle of sour cream/heavy cream mixture and sprinkle with sliced green onions.

Some folks prefer their pumpkin bisque garnished with other yummy things. Also consider: toasted pumpkin seeds, minced cilantro, shaved gruyere cheese or even crumbled goat cheese.


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