Savory Pumpkin Bisque
Creamy, savory and comforting, this Pumpkin Bisque is rich, super easy and quick to prepare. Plus soup is so delicious and appetizing that it makes perfect starter for holiday dinner.
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 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.
I recommend serving these on side with the Bisque:
Savory Pumpkin Bisquereviews) (5
- 1. 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.
- 2. 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.
- 3. 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. Additional Notes: At this point, bisque may not look very creamy. Don't be tempted to add more cream as soup gets thicker when cheese is added in the next step.
- 4. 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!
- If you making soup in advance. I recommend using only 1 tbsp of apple cider. Soup gets better as it sits. It will pick up flavor of spices and apple cider even better the next day.
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Gidget JarvisI made this bisque just an hour ago. I didnt have the Adobe chiliis so used diced green Ortega chillis instead. Turned out lovely. I will make this again but will give the Adobe chilies a try.
LeesaI decided to make it following the directions 1st time. It was delicious. Thanks. If i switch it up next time I’ll let you know
SavitaSounds great! 👍 Thanks for letting me know.
Leesa ParentiQuestion. Do you think fire roasted tomatoes would be good in this dish or maybe even some black beans? Im looking to make it but wondering your thoughts non the above
SavitaGood question, Leesa. If you like chunky soups then a drained can of roasted tomatoes will taste good in soup.
HarrisonY’all... this bisque... the smells and the flavors. Its amazing! I had pumpkin that grew out of my compost pile this last year and I pureed it for recipes like these along with homemade chicken stock (which I do recommend over water). My wife was an instant fan and were looking at making it for the whole family for Thanksgiving. It has salt, fat, acid, and heat - all the things needed to tantalize the taste buds! This is now going to be a Autumn staple. Thank you!
missiDelicious... I am going to serve this in mini pumpkins ( with inards scraped out) and their little tops put back on :)
pattieThis is the best soup ever! Shared wfriends, all agree!
SavitaThanks for letting me know!
RayVery tasty! Well written instructions. I will be adding this to my list of dinners more often. Thanks have a great day!
SavitaThanks for sweet feedback.
JenCan this soup be frozen? Looks like a really good recipe and I have another of pumpkin to use. Thanks-
SavitaI never tried freezing this soup. If I think about freezing this, I would add melt-in cheese while serving.
WendiQuestion- the directions state "add vegetable stock" however it is not listed as an ingredient. Please advise... Also, does the chipotle pepper make this soup spicy?
SavitaThanks for pointing out. Vegetable stock is not required but does give soup an additional layer of flavor. Chipotle heat is very subtle. You can use hlaf if you wish only flavor and no heat.