Thanksgiving Pumpkin Bisque

"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."
photo by a user photo by a user
Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. 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!
  2. 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!!
  3. This is FANTASTIC!!!! Try simply using a potato masher instead of a food processor.
  4. WOW! This is the best pumpkin soup I've ever had and my husband loves it too!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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