Recipes|Featured Main
Pumpkin Bisque
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT65M45 Minutes
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Yield:4-6 Servings
Ingredients
- ½ cup butter
- ½ cup diced onion
- ¼ cup diced celery
- ½ cup diced carrot
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons brown sugar
- Pinch cayenne pepper
- ½ teaspoon pumpkin pie spice
- 4 cups chicken or vegetable stock
- 2 cups cooked pumpkin, fresh or canned
- 1 ½ cups heavy cream
- 118.29ml butter
- 118.29ml diced onion
- 59.15ml diced celery
- 118.29ml diced carrot
- 2 cloves garlic, minced
- Salt and pepper to taste
- 25.56g brown sugar
- Pinch cayenne pepper
- 2.13g pumpkin pie spice
- 946.35ml chicken or vegetable stock
- 473.18ml cooked pumpkin, fresh or canned
- 354.88ml heavy cream
This silky soup is comfort for your soul on crisp fall days. Elegant enough for a starter, and easy enough for a weeknight dinner.
Preparation
STEP 1
In a large soup pot, melt butter and sauté onion, celery and carrots over medium-high heat until just beginning to brown. Add garlic, salt, pepper, brown sugar, cayenne and pumpkin pie spice.
STEP 2
Gradually add stock and pumpkin, stirring to incorporate. Simmer for 30 minutes or until vegetables are tender.
STEP 3
Remove from heat. Puree until smooth with a hand blender, or carefully puree in batches using a blender or food processor.
STEP 4
Warm pureed soup over low heat. Add cream and stir.
STEP 5
Taste and adjust seasonings as needed. Serve hot.
Options
Try garnishing with a drizzle of flavored oil or crème fraiche.