Pumpkin Bisque with Cinnamin Creme Fraiche Recipe

Name: Pumpkin Bisque with Cinnamin Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 2 tbsp. buttermilk; 1 tbsp. fresh ground cinnamon (or to taste); 1 sm. (4 lb.) cooking pumpkin; Melted butter; oil for roasting; 1 leek, trimmed of root and green leaves, washed, dried and diced; 1 md. onion, diced; 2 stalks celery, diced; 2 cups fresh chicken; vegetable stock; 1/2 cup prepared creme fraiche (before cinnamin is added); 1/4 cup rice, rinsed thoroughly; 4 tbsp. brown sugar; 1 tsp. fresh ground clove; 1/2 tsp. fresh ground nutmeg; Butter for sauteing; Salt and pepper

Servings: persons

1 cup heavy cream
2 tbsp. buttermilk
1 tbsp. fresh ground cinnamon (or to taste)
1 sm. (4 lb.) cooking pumpkin
Melted butter
oil for roasting
1 leek, trimmed of root and green leaves, washed, dried and diced
1 md. onion, diced
2 stalks celery, diced
2 cups fresh chicken
vegetable stock
1/2 cup prepared creme fraiche (before cinnamin is added)
1/4 cup rice, rinsed thoroughly
4 tbsp. brown sugar
1 tsp. fresh ground clove
1/2 tsp. fresh ground nutmeg
Butter for sauteing
Salt and pepper

1
The day before serving, add buttermilk to heavy cream in a plastic container.
2
Cover tightly with cheese cloth or towel and set at room temperature overnight or until it reaches the desired consistancy (I like it a little looser than commercial sour cream).
3
Cover with lid and refrigerate.
4
Preheat oven to 375F.
5
Cut away stem of pumpkin and then cut in half.
6
Scrape out pulp and seeds (the seeds are really good rinsed and roasted also).
7
Cut the pumkin into 2 inch wedges, brush with butter or oil and lay out on sheet pan.
8
Roast until a knife passes easily through the flesh, and the pumpkin is slightly carmelized, about 35-45 minutes.
9
Set to cool.
10
When pumpkin has cooled, peel and mash.
11
Set a soup pot over medium heat.
12
Add butter and saute vegetables (white mirepoix) until soft.
13
Add stock and rice.
14
Rapidly bring to a boil and then reduce heat to a low simmer.
15
Simmer until rice is tender.
16
Add prepared creme fraiche, brown sugar, clove and nutmeg, stir, and bring back to simmer.
17
Add to blender and carefully puree (puree in small batches to avoid splashing hot liquid).
18
Blend with mashed pumpkin until smooth.
19
Season to taste.
20
Mix cinnamon with remaining 1/2 cup of creme fraiche.
21
Serve in hot bowl and garnish with creme fraiche.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup heavy cream, 2 tbsp. buttermilk, 1 tbsp. fresh ground cinnamon (or to taste), 1 sm. (4 lb.) cooking pumpkin, and more.

Yes, Pumpkin Bisque with Cinnamin Creme Fraiche 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.

That's it — enjoy your meal!

Pumpkin Bisque with Cinnamin Creme Fraiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions