Name: Thanksgiving Pumpkin Bisque
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 4 cups pumpkin, peeled, cut into 1-inch cubes; 6 cups chicken stock; 4 tablespoons butter or 4 tablespoons margarine; 1 large onion, finely minced; 3 garlic cloves, minced; 1 1/2 teaspoons salt; 1 teaspoon dried thyme; 1 teaspoon ground ginger; 4 tablespoons brown sugar; 2 tablespoons fresh lemon juice; black pepper; 1 cup heavy cream; 6 tablespoons butter or 6 tablespoons margarine; 2 tablespoons lite olive oil; 2 1/2 cups white bread, cut into 1/4-inch cubes (Use stale bread); 1 tablespoon thyme; 1 pinch nutmeg; seasoning salt

4

Recipe by Bergy

4

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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.

Ready In:: 1hr 20mins
Serves:
Units:

Nutrition Information

4

People talking

Join In Now Join the conversation!

ingredients

4 cups pumpkin, peeled, cut into 1-inch cubes
6 cups chicken stock
4 tablespoons butter or 4 tablespoons margarine
1 large onion, finely minced
3 garlic cloves, minced
1 ¹⁄₂ teaspoons salt
1 teaspoon dried thyme
1 teaspoon ground ginger
4 tablespoons brown sugar
2 tablespoons fresh lemon juice
black pepper
1 cup heavy cream
Nutmeg Thyme croutons
6 tablespoons butter or 6 tablespoons margarine
2 tablespoons lite olive oil
2 ¹⁄₂ cups white bread, cut into 1/4-inch cubes (Use stale bread)
1 tablespoon thyme
1 pinch nutmeg
seasoning salt

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Bergy

Contributor

@Bergy

Contributor

"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."

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by april.idalski

1/6/2013

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!
review by Melissajg628

11/5/2011

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!!
review by OneEyedDogMama

11/3/2008

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

3/3/2007

WOW! This is the best pumpkin soup I've ever had and my husband loves it too!
creation by Bergy

9/21/2001

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.