Silky Creamy Pumpkin Bisque (Printable version)
A smooth blend of roasted pumpkin, aromatic spices, and cream, perfect for cozy autumn days.
# What you need:
→ Vegetables
01 - 1 medium sugar pumpkin (about 4.4 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced
→ Liquids
06 - 4 cups gluten-free vegetable broth
07 - 1 cup heavy cream (use coconut milk for dairy-free)
→ Spices & Aromatics
08 - 2 tbsp olive oil
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp ground nutmeg
11 - 1/4 tsp ground ginger
12 - 1/4 tsp cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Toasted pumpkin seeds (pepitas)
15 - Chopped fresh chives or parsley
16 - Additional cream (optional)
# How To:
01 - Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
02 - Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté 6–8 minutes until softened and translucent.
03 - Stir in garlic, cinnamon, nutmeg, ginger, and cayenne pepper. Cook 1 minute until fragrant.
04 - Add roasted pumpkin and vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
05 - Remove from heat and puree until smooth using an immersion or countertop blender.
06 - Stir in heavy cream. Adjust seasoning with salt and pepper. Add extra broth if too thick.
07 - Ladle into bowls and garnish with toasted pumpkin seeds, chives, and a swirl of cream if desired.
# Expert Advice:
01 -
- It's deceptively easy but tastes like you spent hours tending a pot.
- The roasted pumpkin gives you caramelized depth you can't rush or fake with shortcuts.
- Creamy enough to feel indulgent, but light enough that you won't feel weighed down.
- Naturally gluten-free and begs to be made vegan with a single swap.
02 -
- Don't skip roasting the pumpkin—boiling it produces a soup that tastes thin and one-note, no matter what else you do.
- Blend while the soup is hot; cold soup is harder to puree smoothly and the texture won't be as silky.
- Taste before serving and don't be shy about adjusting the spices or salt; soup that's under-seasoned tastes bland, but a pinch more makes all the difference.
03 -
- Buy your pumpkin a day or two before making this, so you can scout out the sweetest-smelling one and know it's firm and unblemished.
- If your immersion blender seems to be sputtering, you probably have too much liquid; blend in batches or let some soup cool first, then blend.