This Pumpkin Bisque is so comforting, creamy and deliciously flavorful! The whole family will slurp up this fall-themed soup!
Why you will love this Pumpkin Bisque
It’s just a fact in my household that come fall, SOUP and PUMPKIN are often on the scene in my kitchen! Cozy soups like instant pot broccoli cheddar soup and instant pot southwestern sweet potato soup are go-to meals in the fall and wintertime because they are so hearty and cozy and are the PERFECT way to warm up. Today’s pumpkin bisque recipe is the BEST soup for fall because it brings together the best fall spices and flavors to create a healthy, flavorful and downright delicious meal that the whole family will love!
Ingredients Needed
Cooking up your own pot of this delicious soup is super easy and calls for whole, healthy ingredients that you will feel good about feeding your family. Combine them all together and you’ll have the most flavorful, creamy and cozy soup that your whole crew will go crazy for. Let’s round up everything we’ll need and get started on this recipe:
- olive oil
- Onions
- Fresh Garlic
- nutmeg
- Cinnamon
- Ground Ginger
- Vegetable Stock
- Pumpkin Puree
- Salt
- Heavy Whipping Cream
- Gouda cheese
How to make Pumpkin Bisque
Jumped up
Add the oil to a large pot and heat it up. Add in the garlic and onions and cook until softened. Add in the spices and cook until they become fragrant.
Boil
Now it’s time to add in the stock, pumpkin and salt and stir everything well to combine. Bring the mixture to a full boil. Next, reduce the heat and let the soup simmer for a while.
Blend
Transfer the hot soup to a blender and blend until smooth, returning the soup to the large pot.
DEVOUR
Add in the cream and stir until smooth. Slowly sprinkle in the cheese until it has melted into the soup. Serve in bowls and enjoy!
Recipe Variations
By now, you know that this pumpkin bisque soup recipe easy and that it is also flavorful and absolutely delicious, BUT you can also switch it up to suit your needs and preferences! If you’re not the biggest fan of pumpkin or simply want to use something else instead, butternut squash would be a perfect alternative for this soup to make butternut squash soup. You could also use a different type of cheese, add in some crumbled cooked bacon, or throw in some fresh sage for extra flavor!
Top Tips for making Pumpkin Bisque Soup
- Don’t Burn the Garlic: When you are cooking the onions and garlic, make sure the heat isn’t too high as you don’t want the garlic to burn. It will ruin the flavor of the soup if it burns!
- Add the Cheese slowly: Adding the cheese too quickly may cause the soup to curdle, so be sure to slowly sprinkle it in and stir as it melts.
- Don’t Boil the Cream: It’s important to remove the soup from heat before adding the cream so that it doesn’t come to a boil.
How to store Pumpkin Soup
Pour the soup into a large, airtight container and set it in the fridge. This soup will last up to 5 days in the fridge, and makes fantastic leftovers! To freeze this soup, label the airtight container and set it in the freezer for up to 3 months.
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Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
- 1 1/2 Tbsp olive oil
- 1 Cup Onion, roughly chopped
- 2 tsp fresh garlic, thinned
- 1 1/2 tsp nutmeg
- 1 tsp Cinnamon
- 1/4 tsp ground ginger
- 3 1/2 Cups vegetable stock (not sodium reduced)
- 1 Can Pumpkin puree (15oz)
- 1 tsp Salt
- 1/2 Cup heavy whipping cream
- 1/2 Cup Gouda cheese, grated
Instructions
-
Heat the oil in a large pot on medium high heat.
-
Add in the onion and garlic and cook until browned, about 2-3 minutes.
-
Add in the nutmeg, cinnamon and ginger and cook until fragrant, about 1 minute.
-
Add in the broth, pumpkin and salt and stir to combine. Bring to a boil.
-
Once boiling, reduce to low and simmer, uncovered, for 10 minutes.
-
Transfer the soup to a blender and blend until smooth. Transfer back to the pot.
-
Add in the cream and stir to combine. Slowly add in the cheese a little at a time and stir to melt.
-
DEVOUR!
Nutrition Info:
calories: 186calories (9%) Carbohydrates: 10g (3%) protein: 6g (12%) Fat: 14g (22%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 43mg (14%) Sodium: 951mg (41%) Potassium: 201mg (6%) fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 10046UI (201%) Vitamin C: 5mg (6%) Calcium: 157mg (16%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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