Pumpkin Bisque

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  • 1/2 cup butter
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/2 cup diced carrot
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons brown sugar
  • Pinch cayenne pepper
  • 1/2 teaspoon pumpkin pie spice
  • 4 cups chicken or vegetable stock
  • 2 cups cooked pumpkin, fresh or canned
  • 1 1/2 cups heavy cream


In a large soup pot, sauté onion, celery and carrots in butter over medium-high heat until just beginning to brown.
Add garlic, salt, pepper, brown sugar, cayenne and pumpkin pie spice.
Gradually add stock and pumpkin, stirring to incorporate. Simmer for 1/2 hour or until vegetables are tender.
Turn off heat. Using a hand blender, puree until smooth (or puree in batches using a food processor).
Return soup to pot and warm over low heat.
Add cream and stir. Taste and adjust seasonings as needed. Serve hot.

Recipe from Central Market Shoreline - Culinary Resource Center
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