I created this recipe as a Thanksgiving first course, and now it’s something I enjoy throughout the autumn months. I find most pumpkin soups too savory for my taste, but this one is sweet and spicy…like pumpkin pie!
Pumpkin Bisque Recipe
2 T butter
1 T chopped onion
3 carrots, chopped
1 celery stalk, chopped
6 cups vegetable stock
29 oz. pumpkin (I use canned)
1/2 cup brown sugar
3/4 t cinnamon
1/2 t ginger
dash nutmeg
pinch cloves
salt
1 cup half and half
1 T chopped onion
3 carrots, chopped
1 celery stalk, chopped
6 cups vegetable stock
29 oz. pumpkin (I use canned)
1/2 cup brown sugar
3/4 t cinnamon
1/2 t ginger
dash nutmeg
pinch cloves
salt
1 cup half and half
Sauté the onion, carrot, and celery in butter until tender. Add 3 cups vegetable stock and bring to a boil. Reduce heat and simmer 15 minutes. Blend the broth and vegetables in a blender or food processor (or use an immersion blender) until smooth. Return it to the pot and stir in everything but the milk. Bring to a boil, reduce heat, and simmer 10 minutes. Whisk the half and half, and heat through.
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