Best Smoky 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!

THANKSGIVING PUMPKIN BISQUE

Thanksgiving Pumpkin Bisque image

Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve.

Provided by Bergy

Categories Canadian

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 cups pumpkin, peeled, cut into 1-inch cubes
6 cups chicken stock
4 tablespoons butter or 4 tablespoons margarine
1 large onion, finely minced
3 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground ginger
4 tablespoons brown sugar
2 tablespoons fresh lemon juice
black pepper
1 cup heavy cream
6 tablespoons butter or 6 tablespoons margarine
2 tablespoons lite olive oil
2 1/2 cups white bread, cut into 1/4-inch cubes (Use stale bread)
1 tablespoon thyme
1 pinch nutmeg
seasoning salt

Steps:

Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
Transfer pumpkin to a food processor and puree.
Return pumpkin to the chicken stock.
In a skillet heat butter to bubbling over medium-high heat.
Add minced onion and sauté until clear.
Add garlic and saute 1 minute longer.
Add salt, thyme, ginger and brown sugar.
Add this mixture to the simmering pumpkin stock.
Whisk in the lemon juice and pepper.
Heat through uncovered for 25 minutes.
Stir in the cream and heat 10 minutes.
Top with nutmeg-thyme croutons.
---------CROUTONS---------.
Heat butter and oil in a skillet over medium high heat until sizzling.
Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
Remove from heat and toss with thyme, nutmeg and seasoned salt.
Cool to room temperature.

Nutrition Facts : Calories 414.7, Fat 31.5, SaturatedFat 17.2, Cholesterol 84.3, Sodium 907.1, Carbohydrate 27.5, Fiber 1.1, Sugar 11.9, Protein 7.3

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.

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

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.