The Best Pumpkin Bisque is savory with a hint of sweetness, but full of the spicy flavors of fall! This rich and creamy bisque is just what you need to warm you on a cool day.

If you’re looking for a delicious and cozy fall meal, I have the Best Pumpkin Bisque recipe for you! You can serve it with a big salad and a side of bread and you have the perfect quick dinner.

I really did enjoy coming up with this recipe and adding the different spices until I thought the taste was just right. At this time of year, pumpkin is my favorite muse!

Honestly, I’m not usually a soup person, but I loved this bisque. Normally, when you think of pumpkin, you think dessert. This is a savory dish, but I did add a little sweetness to it with some brown sugar.

The bisque seems fancy but it’s actually really easy to make and it doesn’t take long to get it on the table.

Here’s what you will need:

Special Equipment

• An emulsion blender or a regular blender

Ingredients

• 2 tbsp (15g) pepitas (pumpkin seeds)
• 1 1/2 tbsp (21g) butter
• 1/4 cup (13g) chopped yellow onion
• 1 15-oz(425g) can of pumpkin purée 
• 16 oz (468g) vegetable broth
• 3/4 – 1 tsp salt (to your taste)
• 1/8 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp nutmeg, plus about 1/2 tsp for garnishing 4 bowls of soup
• 1/4 tsp ginger
• 1/2 tsp cinnamon
• pinch of cayenne pepper
• 1 1/2 tbsp light or dark brown sugar
• 1/4 cup (60g) heavy whipping cream, plus a couple of teaspoons for garnish

Instructions

Step 1. In a small frying pan, brown pepitas over medium heat until they are browned. You will start to smell them and hear them popping when they’re done. (Image 1) Set aside for garnishing the bisque later.

Step 2. In a large saucepan or Dutch oven, melt butter over low to medium heat. (Image 2)

Step 3. Add chopped onion to the pan. (Image 3)

Step 4. Sauté onions in butter until translucent. (Image 4)

Step 5. Add pumpkin purée , vegetable broth, salt, pepper, garlic powder, nutmeg, ginger, cinnamon, cayenne pepper and brown sugar.

Step 6. Stir until combined. Bring the bisque to a boil over medium heat and then turn down to just a simmer. Simmer bisque for 10-15 minutes, stirring often. Remove from heat. (Image 6)

Step 7. Using your emulsion blender on low speed, blend the bisque until puréed, thick and creamy. (Image 7) (If using a regular blender, blend half of the bisque at a time on purée setting and then return to the saucepan.

Step 8. Move your saucepan back to the burner on low and add the heavy whipping cream. (Image 8)

Step 9. Stir in cream until completely combined. Leave on burner until hot but do not boil. (Image 9)

Step 10. Remove bisque from heat. (Image 10)

Step 11. Divide bisque between four soup bowls and garnish with toasted pepitas, nutmeg and a little bit of the cream. Enjoy! (Image 11)

The Best Pumpkin Bisque

Michele Wendt

The Best Pumpkin Bisque is savory with a hint of sweetness, but full of the spicy flavors of fall! This rich and creamy bisque is just what you need to warm you on a cool day.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course, Soup

Cuisine American, French

Servings 4 servings

Calories 228 kcal

Equipment

• An emulsion blender or a regular blender

Ingredients

  

• 2 tbsp (15g) pepitas (pumpkin seeds)
• 1 1/2 tbsp (21g) butter
• 1/4 cup (13g) chopped yellow onion
• 1 15 oz (425g) can of pumpkin purée
• 16 oz 468g) vegetable broth
• 3/4 – 1 tsp salt to your taste
• 1/8 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp nutmeg plus about 1/2 tsp for garnishing 4 bowls of soup
• 1/4 tsp ginger
• 1/2 tsp cinnamon
• pinch of cayenne pepper
• 1 1/2 tbsp light or dark brown sugar
• 1/4 cup (60g) heavy whipping cream, plus a couple of teaspoons for garnish

Instructions

 

• In a small frying pan, brown pepitas over medium heat until they are browned. You will start to smell them and hear them popping when they're done. Set aside for garnishing the bisque later.
• In a large saucepan or Dutch oven, melt butter over low to medium heat.
• Add chopped onion to the pan.
• Sauté onions in butter until translucent.
• Add pumpkin purée, vegetable broth, salt, pepper, garlic powder, nutmeg, ginger, cinnamon, cayenne pepper and brown sugar.
• Stir until combined. Bring the bisque to a boil over medium heat and then turn down to just a simmer. Simmer bisque for 10-15 minutes, stirring often. Remove from heat.
• Using your emulsion blender on low speed, blend the bisque until puréed, thick and creamy. (If using a regular blender, blend half of the bisque at a time on purée setting and then return to the saucepan.
• Move your saucepan back to the burner on low and add the heavy whipping cream.
• Stir in cream until completely combined. Leave on burner until hot but do not boil.
• Remove bisque from heat.
• Divide bisque between four soup bowls and garnish with toasted pepitas, nutmeg and a little bit of the cream. Enjoy!

Notes

Store left over pumpkin bisque covered in the refrigerator for 3-4 days.

Pumpkin bisque can be frozen for up to 3 months in an airtight freezer bag or container.

 

This recipe can be easily doubled if you are serving more people.

Keyword Autumn Recipes, Bisque, Fall Recipes, Pumpkin, Pumpkin Bisque, Pumpkin Recipes, Soup

Pumpkin bisque is such a cozy and comforting recipe. You can make this recipe to serve four, or easily double it if you’re serving more people.

My Crusty No Knead Bread goes perfect with this recipe as well!

I hope you love it!

Sweet regards,

Michele

Pin for later!

Please follow and like us: