Pumpkin Bisque Recipe

Name: Pumpkin Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 cups pumpkin pulp; 1 x nutmeg to taste; 1 x black pepper to taste; 1 x salt to taste; 1/2 cup maple syrup; 1 pint light cream (half&half); 1/4 x water; 1 cup white wine; 1 x bay leaves; 2 cloves garlic chopped; 2 ounces butter; 1/2 cup carrots chopped; 1 cup leeks chopped; 1 x angostura bitters to taste

Servings: persons

4 cups pumpkin pulp
1 x nutmeg to taste
1 x black pepper to taste
1 x salt to taste
1/2 cup maple syrup
1 pint light cream (half&half)
1/4 x water
1 cup white wine
1 x bay leaves
2 cloves garlic chopped
2 ounces butter
1/2 cup carrots chopped
1 cup leeks chopped
1 x angostura bitters to taste

1
Peel the pumpkin, cut out the pulp and chop.
2
Briefly saute the pulp, leek, and carrot in butter in a heavy pot.
3
Add the garlic and bay leaf and saute briefly.
4
Deglaze with wine and reduce slightly.
5
Add water and simmer until the pumpkin is soft, (about 30 minutes).
6
Puree soup with a hand blender or in a regular blender in batches.
7
Strain through a medium sieve.
8
Add cream, maple syrup and seasoning.
9
Note: the water should cover the ingredients by an inch.
10
Adjust the amount accordingly.
11
Also, add the nutmeg last, just before service.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 4 cups pumpkin pulp, 1 x nutmeg to taste, 1 x black pepper to taste, 1 x salt to taste, and more.

Yes, Pumpkin 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 Bisque

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