Easy Pumpkin Bisque

If you’re looking for Thanksgiving recipes, might I introduce you to this pumpkin soup? It makes total sense as a starter for a holiday dinner: it’s creamy but light, with just a hint of warm spices, and you can’t beat the color. It has all the fall vibes.

But maybe you’re not into a soup starter for the holiday, and that’s okay. This creamy soup is also the perfect sipping soup alongside a toasted sandwich. Serve it in a bowl with a spoon, or do as I do and sip it straight from a mug. Either way, it’s delicious, and I’m happy to report that it’s easy to make—a win-win.

Ingredients

• Pumpkin puree: A can of plain pumpkin puree makes this soup easy. Double-check the label—you want a plain puree, not pumpkin pie filling.
• Veggies: You’ll also need diced onion, carrot, and minced garlic.
• Spices: Pumpkin has a mild flavor, so adding a small amount of ground cinnamon, nutmeg, and ginger wakes it up and adds quintessential fall flavor.
• Fresh thyme: This pairs so well with the spices and pumpkin. Fresh thyme leaves are best, but you can use dried thyme. If you do, reduce the amount to a generous 1/4 teaspoon.
• Broth: I like to use chicken broth, but vegetable broth would not be wrong either.
• Heavy cream: Stir this in at the end. You will not regret it.
• Optional garnish: roasted pumpkin seeds (also known as pepitas). These are optional but add a nice contrast and finishing touch. Look for them with the other seeds and nuts in the grocery store.

How to Make Creamy Pumpkin Soup

☑️ Saute

Cook the onion and carrot in a pot over medium heat. Once softened, add the garlic, spices, and thyme.

☑️ Simmer

Add the pumpkin puree and chicken broth and stir until combined. Bring the soup to a simmer for 15 minutes or until the veggies are tender.

☑️ Blend

Puree the soup and then add the cream. Stir and heat the soup for a minute or so before serving.

Recipe Tips

Make-ahead tip: You can prepare the soup a day ahead. Once made, let it cool and store it in an airtight container. Warm it on the stove the next day and add the garnish for serving.

Freezer tip: It also freezes well! Sometimes, heavy cream doesn’t freeze great, but it’s fine in the soup. I froze several servings, thawed them, and warmed them up in the microwave, and the soup tasted like it’d just been made.

More Cozy Soup Recipes

• Creamy White Bean Butternut Squash Soup
• Mushroom Leek Soup
• Broccoli Cheddar Soup
• Roasted Acorn Squash Soup