The Best Pumpkin Bisque
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.
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.