Pumpkin Bisque
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups pumpkin, butternut squash or sweet potato
- 2tablespoons olive oil
- 1½cup white onions, diced
- 3½cups vegetable stock
- 5cloves roasted garlic
- ¼cup sherry wine
- 1½tablespoons maple syrup
- ½teaspoon cinnamon
- ¼teaspoon cayenne
- ½teaspoon sea salt
- Cracked black pepper, to taste
- Toasted pumpkin seeds for garnish (optional)
- Pumpkin seed oil for garnish (optional)
Garnish
Nutritional analysis per serving (4 servings)
142 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam or boil the pumpkin or squash until tender.
- Step 2
Sauté onions over medium heat in olive oil until translucent.
- Step 3
Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
- Step 4
Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Private Notes
Comments
Sounds like a delicious recipe, but I'm not motivated enough to scoop, cut, peel and roast a pumpkin. How would this work with canned pumpkin? Would you still need two cups?
no, just chuck the whole pumpkin in...
Ron, cook the pumpkin or squash with skin on, I like to split in half, scoop out the seeds and the fibrous interior and roast face down at 350 degrees on foil with a couple of tablespoons of water. I think roasting gives the sweetest flavor. When flesh is soft, scoop it out of the rind to measure it. If you steam or boil first, I would peel.
Roasted mixture of pumpkin and squash. Didn’t cook garlic first but like others said, I would pre-cook it next time. It was a little too sharp for my liking in the soup. I also added some whole fat Greek yogurt and a couple of tablespoons of brown sugar. If I had molasses on hand, I probably would’ve tried that instead of the brown sugar. Excellent recipe the flavors really pop individually.
Delicious and easy! I added some apple cider. Only thing I’d change is the amount of cayenne. Way too hot for me. I will use only an 1/8 tsp next time. I added cream in the end to cool it down.
I used canned pumpkin and it turned out great. I tried it with chicken stock instead but did not like it better than using vegetable stock.