Pumpkin Bisque
This creamy pumpkin soup has pumpkin puree, fall spices, broth, and cream. It's an easy recipe perfect for Thanksgiving or whenever you're craving a cozy bowl of soup.
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Servings: 6 cups
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion (about 1 small onion)
- 1 cup diced carrots (about 2 medium carrots)
- 2 teaspoons minced garlic (about 2 large cloves)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 teaspoon finely chopped fresh thyme leaves
- 1 (15-ounce) pumpkin puree
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- Optional garnish: roasted pepitas
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and carrots and cook them for about five minutes or until softened.
- Stir in the garlic, spices, and fresh thyme. Add the pumpkin and chicken broth and stir until combined.
- Bring the soup to a boil and adjust the heat to maintain a simmer. Simmer the soup for 15 minutes.
- Puree the soup with an immersion blender or blend it in small batches in a stand blender. Once the soup is smooth and creamy, add the cream. Stir and heat the soup for a minute or so before serving.
Notes
The soup will keep in the fridge for several days or can be frozen for several months.
Nutrition Estimate
Serving: 1cup | Calories: 180kcal | Carbohydrates: 13.3g | Protein: 5.1g | Fat: 13.2g | Saturated Fat: 5.7g | Polyunsaturated Fat: 6.7g | Trans Fat: 0.2g | Cholesterol: 22.6mg | Sodium: 279.6mg | Fiber: 3.3g | Sugar: 5.3g
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