Pumpkin Bisque
This pumpkin bisque recipe is super easy, using only a few ingredients and spices! Hearty pumpkin flavor with hints of festive spices!
There are so many recipes out there for pumpkin bisque. But this one is one of the easiest I’ve made!
It doesn’t require boiling or cooking any vegetables, or blending them up in the blender. It only requires canned pumpkin, cream, broth, and some spices! Easy enough!!
Good old canned pumpkin! But wait…is it actually pumpkin?!..
I had seen an article a few weeks ago that canned pumpkin isn’t actually pumpkin. Say what?! That’s strange, because it says “pumpkin” in the back on the ingredients list. All lies!
I heard that pumpkins are actually too grainy or strongly if you will, so canned “pumpkin” is actually a mixture of pureed squash. Which I’m ok with. Its still the gourd family!
With a little help of some seasonal spices, you would never think that your eating “squash” bisque!
Now, remember…this is a bisque, not soup. Its much thicker than a soup, and more hearty. This bisque would be PERFECT for a nice cold fall dinner. Served before your main course, or as a main course with some delicious homemade artisan bread! https://thehungrylyoness.com/2018/08/10/roasted-garlic-artisan-bread/
Enjoy my friends!
Pumpkin Bisque
Ingredients
- 3 Cups Chicken Broth or Vegetable Broth
- 1 Cup Half and Half
- 1 tsp Onion Powder
- 2 15 oz. Cans of Pumpkin Puree
- ¼ tsp Cinnamon
- ¼ tsp Nutmeg
- Salt + Pepper, to taste
- Fresh Sage Leaves, for garnish (optional)
Instructions
- In large pot, add both cans of pumpkin, broth, half and half, onion powder, nutmeg, cinnamon, salt and pepper. Mix around until everything is well combined.
- Over high heat, bring mixture to a boil. Cover and lower heat to a simmer. Simmer for 1 hour, stirring once in a while.
- Serve in soup bowls with a sage leaf garnish (optional). Or a sprinkle of cinnamon (optional).
- Enjoy!
