Pumpkin Bisque

Karl Strasser


I like to garnish this soup with popcorn or pumpkin seeds.


★★★★★ 1 vote

15 Min
1 Hr 45 Min
Stove Top


  • 1 large
    finely diced
  • 2 Tbsp
  • 1 Tbsp
    garlc minced
  • 2 can(s)
    pumpkin puree
  • 1 qt
    chicken stock
  • 1 tsp
    fresh black pepper
  • 1 qt
    heavy cream, cold
  • 2 c
    cream sherry
  • 1/2 c
  • 1/2 c
    brown sugar, firmly packed
  • ·
    nutmeg to taste
  • ·
    cinnamon to taste

How to Make Pumpkin Bisque


  1. Saute onions,garlic in butter until soft and transparent.
  2. Next add to a heavy stock pot with pumpkin,sherry,heavy cream,chicken stock. bring to a boil and then reduce heat to a simmer.
  3. Add the remaining ingredients to taste. when it taste just right,bring to a boil and thicken with roux and simmer 10 more minutes.
  4. Strain through a chinois and serve.

Printable Recipe Card

About Pumpkin Bisque

Main Ingredient: Vegetable
Regional Style: American

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