Best Thanksgiving Pumpkin Bisque Recipes

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PUMPKIN BISQUE WITH SMOKED GOUDA



Pumpkin Bisque with Smoked Gouda image

I love the smell of this rich, cheesy soup as it bubbles on the stove. The Gouda cheese adds a delightful smokiness that just says autumn to me.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

4 bacon strips, chopped
1 medium onion, chopped
3 garlic cloves, minced
6 cups chicken broth
1 can (29 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
1 cup shredded Gouda cheese
2 tablespoons minced fresh parsley
Additional shredded Gouda cheese, optional

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

Nutrition Facts : Calories 214 calories, Fat 17g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 970mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

PUMPKIN BISQUE



Pumpkin Bisque image

Creamy pumpkin bisque with a touch of curry and saffron is a great way to enjoy the flavor of pumpkin in the fall or all year aound.

Provided by Stephanie Manley

Categories     Soup

Time 25m

Number Of Ingredients 8

2 tablespoons butter
1 cup chopped onions
2 garlic cloves (chopped)
1 teaspoon curry powder
1/4 teaspoon saffron
4 cups chicken broth (vegetable broth is ok)
15 ounces pumpkin puree
1/2 cup heavy cream

Steps:

  • Melt butter in a medium-sized pot over medium heat
  • Add chopped onions and chopped garlic and sauté until the onions are translucent.
  • Add curry powder, stir well, and cook for about one minute. This mixture should be very fragrant.
  • Add saffron strands and stir well.
  • Add four cups of chicken broth and stir well.
  • Add one can of pure pumpkin and stir until the pumpkin is fully blended.
  • Reduce heat to low and cook for about five minutes or until heated through.
  • Add heavy cream and stir.
  • Taste and season with salt if desired.

Nutrition Facts : Calories 220 kcal, Carbohydrate 14 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 928 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

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

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

MAPLE PUMPKIN BISQUE



Maple Pumpkin Bisque image

I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says "autumn", but good anytime of the year by substituting canned pumpkin!

Provided by Whisper

Categories     Pumpkin

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1/2 large red onion, chopped
1 -2 garlic clove, minced
1/2 medium pie pumpkin, peeled and diced
3/4 cup marsala wine
4 cups vegetable broth
4 cups chicken broth
cinnamon, to taste
nutmeg, to taste
salt and pepper, to taste
1 cup heavy cream
1 cup real maple syrup

Steps:

  • Heat oil in a soup pot over medium heat.
  • Add onion and garlic; cook, stirring often for 5 minutes.
  • Add pumpkin and cook, stirring often, for 5 minutes.
  • Add wine and simmer until reduced by half.
  • Add vegetable and chicken broth; cook until reduced by half.
  • (At this point, pumpkin should be soft - if not, continue cooking until soft.).
  • Puree soup in a food processor or blender.
  • Return soup to pot.
  • Season with cinnamon, nutmeg, salt and pepper.
  • Stir in cream and maple syrup.
  • Reheat, if necessary, and serve.

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