Description
A deliciously creamy pumpkin bisque that’s perfect for chilly evenings, bringing warmth and comfort to your table.
Ingredients
Scale
- 1 can Pumpkin puree
- 1 Onion, finely chopped
- 2–3 cloves Garlic, minced
- 4 cups Vegetable broth or Chicken broth
- 1 cup Cream or Coconut cream
- 2 tbsp Olive oil or Butter
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- Salt and Pepper to taste
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add onions with a pinch of salt; cook until translucent (5-7 minutes).
- Add minced garlic; sauté for 1 minute until fragrant.
- Stir in pumpkin puree, cinnamon, and nutmeg; mix well.
- Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in cream and adjust seasoning with salt and pepper. Serve in warm bowls.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to a month. Reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pumpkin bisque, fall recipes, creamy soup, vegetarian soup, comfort food