Pumpkin Bisque…all the savory flavor of pumpkin with a creamy heart warming yum for a beautiful fall day. Even though this soup can be whipped up in all of 20 minutes, I like making Pumpkin Bisque in double batches to freeze for a later day. This savory fall soup warms you from the inside out. It’s creamy and pumpkin-y and velvety…perfect for the Fall and Winter season.
Truth be told I was never really a fan of pumpkin pie at the holidays. It was probably the consistency or that I would usually get a leftover smashed piece of pie that was cold and mushy. But I always liked the taste of pumpkin spice, so I decided to get it the spirit of the season. It was time to try pumpkin a new way in a savory delicious soup. Pumpkin Bisque was so easy to make and delicious that it has become a new favorite.
With just a few ingredients Pumpkin Bisque comes together with pretty much everything you might already have in your pantry. Canned pumpkin, pumpkin pie spice, chicken broth and a little cream. Living a Keto lifestyle, I always have heavy cream in my fridge, which make this an easy weeknight dinner.
When you live in Southern California, Fall and Winter are super short. Knowing you’ve got this Pumpkin Bisque in your dinner rotation, you may want it to start snowing. Ha…fat chance! So, even though the “season” for pumpkin seems to be just mere weeks from late November to mid December, I think you can stretch that out for at least a few months. The minute you’re feeling like pulling on a sweater you know it’s time to pull out the pumpkin. Always keep pumpkin in the back of the pantry for a quick heart warming soup….Pumpkin Bisque.
- 1 cup onion chopped
- 2 tbsp butter
- 4 cups pumpkin puree 2-15oz cans pure pumpkin
- 2 cups chicken broth
- 2 cups heavy cream
- 1 tsp pumpkin pie spice
- ¾ tsp salt
- Put a large stockpot or dutch oven over a medium flame and add the butter. Chop onion and add to the melting butter. Stir occasionally as the onion become translucent. Add the pumpkin puree and stir to heat, then add the chicken broth, the pumpkin pie spice and then stir. Bring to a rapid simmer for 10 minutes.Turn down heat to add salt and heavy cream. Stir to mix completely and warm the cream through the soup. Using an emulsion blender or a free standing blender, blend the soup to thoroughly puree all the onions into a velvety smooth and creamy soup. You can pass through a mesh sieve to get the soup even smoother, but not necessary.Enjoy!