Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Try serving this lovely bisque in a hollowed out pumpkin shell. Have the bowls heated and make sure that the bisque is hot. Make it the day before but do not add the cream until you are going to serve.

Ingredients Nutrition


  1. Simmer pumpkin in the chicken stock until soft and tender about 25 minutes.
  2. Transfer pumpkin to a food processor and puree.
  3. Return pumpkin to the chicken stock.
  4. In a skillet heat butter to bubbling over medium-high heat.
  5. Add minced onion and sauté until clear.
  6. Add garlic and saute 1 minute longer.
  7. Add salt, thyme, ginger and brown sugar.
  8. Add this mixture to the simmering pumpkin stock.
  9. Whisk in the lemon juice and pepper.
  10. Heat through uncovered for 25 minutes.
  11. Stir in the cream and heat 10 minutes.
  12. Top with nutmeg-thyme croutons.
  13. ---------CROUTONS---------.
  14. Heat butter and oil in a skillet over medium high heat until sizzling.
  15. Add bread crumbs and toss quickly to coat and fry, stirring until golden brown.
  16. Remove from heat and toss with thyme, nutmeg and seasoned salt.
  17. Cool to room temperature.
Most Helpful

I made this soup for my 10 month old. It is a little on the thin side, especially for him, but the taste is wonderful!

april.idalski January 06, 2013

I followed recipe to a tee! I put in 4 cups of cubed pumpkin. Anyhow by the time my pureed pumpkin was combined with the spice and onion mix my pumpkin completely disintegrated in the stock. My soup ended up being broth like that had a little hint of pumpkin ;( I am heating up another batch of pumpkins to puree then will add the "broth" to my puree as needed. I hope it helps!!

Melissajg628 November 05, 2011

This is FANTASTIC!!!! Try simply using a potato masher instead of a food processor.

OneEyedDogMama November 03, 2008