Pumpkin Almond Bisque Recipe

Name: Pumpkin Almond Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 3 Tbsp. chopped celery; 3 Tbsp. chopped onion; 2 c. cooked pumpkin puree; 1 Tbsp. tomato paste; 2 Tbsp. almond paste; 3 c. chicken broth; 1 1/2 c. light cream (half and half); 1 tsp. nutmeg; 1 tsp. white pepper; 3 Tbsp. Amaretto; salt to taste; toasted pumpkin seeds

Servings: persons

2 Tbsp. butter
3 Tbsp. chopped celery
3 Tbsp. chopped onion
2 c. cooked pumpkin puree
1 Tbsp. tomato paste
2 Tbsp. almond paste
3 c. chicken broth
1 1/2 c. light cream (half and half)
1 tsp. nutmeg
1 tsp. white pepper
3 Tbsp. Amaretto
salt to taste
toasted pumpkin seeds

1
Remove flesh from pumpkin.
2
Keep shell as a serving container. Simmer pumpkin flesh in a small amount of broth until tender. Puree in blender.
3
Melt butter in heavy pan.
4
Add celery and onion. Simmer 5 minutes.
5
Add to pumpkin in blender along with tomato paste and almond paste.
6
Blend until smooth.
7
Return to pot and simmer 30 minutes.
8
Blend cream into soup.
9
Cook until hot.
10
Season with nutmeg, pepper, salt and Amaretto.
11
Float pumpkin seeds on each serving.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp. butter, 3 Tbsp. chopped celery, 3 Tbsp. chopped onion, 2 c. cooked pumpkin puree, and more.

Yes, Pumpkin Almond Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Almond Bisque

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