Thanksgiving Pumpkin Bisque Recipes

SAVORY PUMPKIN BISQUE

Savory Pumpkin Bisque image

This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free. Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.So, let's try some Savory Pumpkin Bisque today!PUMPKIN BISQUEPumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick. WHAT TO SERVE WITH PUMPKIN BISQUE?I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.Wish you all happy holiday month!Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.-Savita x

Provided by Savita

Categories Soup

Time 25m

Number Of Ingredients 13

Ingredients

15 Oz Pumpkin, puree, 450 grams unsweetened, unsalted
1/2 Cup Heavy Cream, more for serving/garnish
1 tbsp Unsalted Butter
1/2 tbsp Garlic, grated
1 tsp Oregano
1 tbsp Chipotle in Adobo, 1 pepper minced
1/2 Cup White Onion, white onion, very small diced
1/2 tsp Pumpkin Spice
1 tbsp Apple Cider Vinegar, adjust to taste, See Note 1
2 Cup Water, Or for additional flavor prefer a Vegetable Stock
1/2 Cup Cheddar Cheese, white sharp cheddar cheese, grated.
1 tsp Honey, adjust per taste
1 tsp Salt and Black Pepper, 1 tsp salt and 1/2 tsp black pepper, adjust per taste

Steps:

Melt butter in a heavy bottom dutch oven. Add minced garlic and onion. Cook on medium heat until onions are soft. 2-3 minutes. Don't let garlic or onion burn.
Add in minced chipotle, oregano and pumpkin spice. Sauté for 30 seconds to bloom the spices. Now add pumpkin puree. Add water (or vegetable stock, if using) and 1/2 tsp of salt. Mix well so that pumpkin puree is fully mixed with stock. No signs of lumps. Turn heat to medium high. Bring to boil and then simmer on medium heat for 5 more minutes.
Add honey and apple cider vinegar. Mix well. Turn off heat. Mix in heavy cream while continuously stirring the soup. I use from 1/3 cup to 1/2 cup of heavy cream.
Return pan to medium-low heat. Simmer until soup thickens. (3-4 minutes) Add cheddar cheese and mix until cheese has melted. Taste and adjust salt/honey. (I end up adding 1/2 tsp more salt.) Ladle into bowls, garnish with fresh chopped parsley. Serve and enjoy!

NUTTY PUMPKIN BISQUE

Nutty Pumpkin Bisque image

Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. -Lauri Knox, Pine, Colorado

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken stock
1 can (15 ounces) solid-pack pumpkin
1/2 cup sherry or chicken stock
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1 cup heavy whipping cream
3/4 cup chopped pecans, toasted
1/2 cup salted pumpkin seeds or pepitas, toasted
Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes., Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.

Nutrition Facts : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.

VEGAN PUMPKIN BISQUE

Vegan Pumpkin Bisque image

Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ cup chopped onion
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup Original Unsweetened Almond Breeze Almondmilk
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
4 teaspoons sliced, toasted almonds
4 teaspoons balsamic vinegar
4 teaspoons chopped fresh parsley

Steps:

Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.

PUMPKIN BISQUE

Pumpkin Bisque image

Make and share this Pumpkin Bisque recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk

Steps:

I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
Mix well until smooth.
Stir in evaporated milk.
Heat slowly to serving temperature, stirring frequently.
Garnish each serving with a dash of nutmeg.

SPICED PUMPKIN AND SWEET POTATO BISQUE

Spiced Pumpkin and Sweet Potato Bisque image

Provided by Food Network

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

2 cups canned pumpkins
3 cooked sweet potatoes
1 cup heavy cream
2 cups vegetable base
1/2 teaspoon Nutmeg, Cinnamon, Cardamon
1 pinch Cayenne
1/4 cup Roasted Chestnuts
2 oz. chives
2 teaspoon honey

Steps:

Peel sweet potatoes and puree in machine; strain and add cooked pumpkin and 1 cup heavy cream and bring to a boil in a medium saucepan. Add all spices and thin out to desired consistency with stock. Season with salt and pepper and garnish with chives and roasted chestnuts.;

PUMPKIN BISQUE

Pumpkin Bisque image

Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.

Provided by Tara Parker-Pope

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups pumpkin, butternut squash or sweet potato
2 tablespoons olive oil
1 1/2 cup white onions, diced
3 1/2 cups vegetable stock
5 cloves roasted garlic
1/4 cup sherry wine
1 1/2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon sea salt
Cracked black pepper, to taste
Toasted pumpkin seeds for garnish (optional)
Pumpkin seed oil for garnish (optional)

Steps:

Steam or boil the pumpkin or squash until tender.
Sauté onions over medium heat in olive oil until translucent.
Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams

PUMPKIN BISQUE

Pumpkin Bisque image

Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.

Provided by Mirj2338

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon canola oil
1 granny smith apple, peeled,cored & chopped
1 leek, white part only,finely chopped
4 cups vegetable stock
1 yams or 1 sweet potato, peeled,halved lengthwise and cut in 1/2-inch slices
1 (16 ounce) can pumpkin puree
1/4 teaspoon dried thyme leaves
salt & pepper
4 teaspoons minced chives, , for garnish

Steps:

In a large, heavy saucepan, heat oil over medium-high heat.
Sauté the leek and chopped apple until the leek softens, about 4 minutes.
Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and purée.
Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

Nutrition Facts : Calories 100.3, Fat 1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 22.8, Fiber 3, Sugar 4.2, Protein 1.7

AUTUMN PUMPKIN BISQUE

Autumn Pumpkin Bisque image

This is a mild soup that I love to make near Thanksgiving--it's easy to make, filling, but not heavy. It takes well to added spices. From the November 2000 issue of "Bon Appetit", it can be made one day ahead. I usually make an easy pasta sauce with leftover crushed tomatoes.

Provided by rochsann

Categories Low Cholesterol

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
2 cups diced onions
1/2 cup chopped green bell pepper
1 teaspoon curry powder
5 cups canned chicken broth (or more)
1 (15 ounce) can pumpkin puree
1 cup frozen corn kernels
1/2 cup crushed tomatoes, with added puree
1/2 teaspoon dried rubbed sage
1 cup grated extra-sharp cheddar cheese

Steps:

Heat oil in heavy large pot over medium heat.
Add onions and bell pepper; saute until soften, about 8 minutes.
Add curry powder and stir 1 minute.
Add broth and next 4 ingredients; bring to boil.
Reduce heat and simmer 15 minutes.
Season with salt and pepper.
Serve with grated cheddar cheese.

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