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Pumpkin Bisque Soup

Creamy Pumpkin Bisque Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 2 (15 oz) cans pumpkin puree
  • 3 cups chicken or vegetable broth
  • ½ cup heavy cream, plus more for garnish
  • toasted pumpkin seeds (optional)

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
  2. Stir in pumpkin puree, broth, salt, pepper, nutmeg, cinnamon, and ginger. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.
  3. Remove from heat. Blend with an immersion blender until completely smooth, about 1 minute. If using a stand blender, let soup cool slightly, then blend in batches with the lid slightly ajar.
  4. Return soup to low heat. Stir in heavy cream and warm through gently for 2 minutes. Do not boil. Taste and adjust salt and pepper.
  5. Ladle into bowls, swirl with a little cream, and top with toasted pumpkin seeds if using. Serve hot.

Notes

For the richest flavor, use unsalted butter and low-sodium broth so you can control the salt yourself. If your bisque feels too thick, thin it with a splash of broth until it reaches the consistency you like. The soup tastes even better after resting overnight in the fridge, so it's a great make-ahead option.