Savory Pumpkin Bisque Recipes

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SAVORY PUMPKIN BISQUE



Savory Pumpkin Bisque image

This Pumpkin Bisque Soup is savory with surprise smoky flavor from chipotle chili, is creamy and silky with aroma of holiday spices. The rich and silky bisque is perfect starter for a holiday dinner. If you like pumpkin savory like myself, you will love how this bisque recipe transforms pumpkin puree to a very delicious bold-flavor savory soup. Gluten free. Soup is super easy and quick to prepare, needs only 10 minutes prep. Buy good quality pumpkin puree Or roast a pumpkin in advance and keep the puree ready. Rest of the soup comes together in no time.So, let's try some Savory Pumpkin Bisque today!PUMPKIN BISQUEPumpkin Bisque is a silky soup laced with warm spices, creamy and often cheese. It's rich and warming nature will warm you from within. One of the best way to beat cold weather is to hold a bowl of pumpkin bisque in hand, grab favorite chair in house and enjoy.Like other bisque or spiced recipes, this pumpkin bisque also gets better with time and tastes even better the next day. In this time the flavor of spices and smokey chipotle blends well making soup even more appetizing. This is a perfect Make-ahead soup.This savory pumpkin recipe comes together with simple 8 pantry ingredients. (Salt and butter on the house.) If you love stocking pantry with Pumpkin puree, pumpkin spice and have cream and cheese in refrigerator. All you'll need is Chipotle Adobo to make this soup. If you follow my blog, I'm sure you have Chipotle in your pantry by now. :)Note: Chipotle does make soup very spicy. All other creamy ingredients - cream, cheese, pumpkin puree and little honey balance chili flavor nicely. Bisque does have but does get a subtle smokey chipotle-flavor kick. WHAT TO SERVE WITH PUMPKIN BISQUE?I recommend paring soup with a side salad or grilled cheese croutons. Both of these pair well with creamy silky soup.Wish you all happy holiday month!Stay warm and enjoy the season with bowl of this savory Pumpkin Bisque.-Savita x

Provided by Savita

Categories     Soup

Time 25m

Number Of Ingredients 13

15 Oz Pumpkin, puree, 450 grams unsweetened, unsalted
1/2 Cup Heavy Cream, more for serving/garnish
1 tbsp Unsalted Butter
1/2 tbsp Garlic, grated
1 tsp Oregano
1 tbsp Chipotle in Adobo, 1 pepper minced
1/2 Cup White Onion, white onion, very small diced
1/2 tsp Pumpkin Spice
1 tbsp Apple Cider Vinegar, adjust to taste, See Note 1
2 Cup Water, Or for additional flavor prefer a Vegetable Stock
1/2 Cup Cheddar Cheese, white sharp cheddar cheese, grated.
1 tsp Honey, adjust per taste
1 tsp Salt and Black Pepper, 1 tsp salt and 1/2 tsp black pepper, adjust per taste

Steps:

  • Melt butter in a heavy bottom dutch oven. Add minced garlic and onion. Cook on medium heat until onions are soft. 2-3 minutes. Don't let garlic or onion burn.
  • Add in minced chipotle, oregano and pumpkin spice. Sauté for 30 seconds to bloom the spices. Now add pumpkin puree. Add water (or vegetable stock, if using) and 1/2 tsp of salt. Mix well so that pumpkin puree is fully mixed with stock. No signs of lumps. Turn heat to medium high. Bring to boil and then simmer on medium heat for 5 more minutes.
  • Add honey and apple cider vinegar. Mix well. Turn off heat. Mix in heavy cream while continuously stirring the soup. I use from 1/3 cup to 1/2 cup of heavy cream.
  • Return pan to medium-low heat. Simmer until soup thickens. (3-4 minutes) Add cheddar cheese and mix until cheese has melted. Taste and adjust salt/honey. (I end up adding 1/2 tsp more salt.) Ladle into bowls, garnish with fresh chopped parsley. Serve and enjoy!

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