If you could whip up fall over the stove, it would be called Pumpkin Bisque. This is one of my favorite recipes to make in the fall. I recently made this for our Harry Potter Halloween Party last month and I plan to make it again for Thanksgiving.
What’s great about this recipe is you can substitute the pumpkin purée for butternut squash. I realize that butternut squash may be the new pumpkin, but pumpkin spice is a classic fall staple that won’t ever go out of style in my world. I was fortunate to harvest both of these in my garden this year, but I love, love, love pumpkin. As much as I love carrots, I do not like them in my soup. But feel free to add any veggies like carrots or celery as desired just before you add the vegetable stock!
This savory Pumpkin Bisque beautifully balances the warm spices of cinnamon, ginger, and nutmeg and the sautéed onions. I like to add a few more dashes of these traditional pumpkin pie spices to enhance the flavor. This is a great starter soup for your Thanksgiving dinner or to have in a bread bowl for the rest of fall and throughout the winter. Try out the recipe below and let me know what you think!
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Dash of ginger
- 1/2 medium sweet onion, diced
- 3 cups vegetable stock
- 1 29oz can of Pumpkin purée
- 1/2 cup heavy cream
- In a medium pot over medium-high heat, add the olive oil, salt, pepper, net mug, cinnamon, ginger, and sweet onion.
- Cook until the onion is tender.
- Add vegetable stock to the pot and bring to a boil.
- Let boil for 5-8 minutes and add the pumpkin purée.
- Reduce heat and stir together.
- Add in the heavy cream and combine until smooth.
- Add more salt, pepper, cinnamon, nutmeg, or ginger as needed.
- Turn heat back up to medium-high and stir constantly for 5-10 minutes.
- Remove from heat. At this point you can serve and garnish with spices. Or you can remove from heat and let sit for a few hours to let the spices sit. Reheat before serving.