Description
A creamy and flavorful pumpkin bisque, perfect for fall.
Ingredients
Scale
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15 oz) can pumpkin puree (or 2 cups fresh cooked pumpkin)
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper, to taste
- Optional: roasted pumpkin seeds or a swirl of cream for garnish
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add onion, garlic, and celery and sauté until softened, about 5 minutes.
- Stir in ginger, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
- Add pumpkin puree and vegetable broth. Stir to combine and bring to a boil. Reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Return to heat and stir in cream or coconut milk. Season with salt and pepper to taste. Warm through.
- Serve hot, garnished with pumpkin seeds or a swirl of cream if desired.
Notes
- For a vegan option, use coconut milk instead of heavy cream.
- Adjust spices according to your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pumpkin Bisque, Fall Soup, Creamy Soup, Pumpkin Recipe