Gingered Pumpkin Bisque Recipe
Gingered Pumpkin Bisque Recipe photo by Taste of Home

Gingered Pumpkin Bisque Recipe

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Every spoonful of this pretty pumpkin soup hints of autumn. Serve it as the first course at your special, sit-down dinners. —Patricia Kile, Elizabethtown, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 4 servings


  • 1/3 cup chopped shallots
  • 1/4 cup chopped onion
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 2 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1/3 cup apple cider or juice
  • 3/4 cup plus 2 tablespoons canned pumpkin
  • 2 tablespoons plus 1-1/2 teaspoons maple syrup
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • Dash ground cloves
  • 1/2 cup heavy whipping cream or half-and-half cream
  • 1/4 teaspoon vanilla extract
  • Additional heavy whipping cream, optional
  • Fresh thyme sprigs, optional

Nutritional Facts

1/2 cup (calculated without additional cream) equals 229 calories, 15 g fat (7 g saturated fat), 43 mg cholesterol, 463 mg sodium, 23 g carbohydrate, 3 g fiber, 3 g protein.


  1. In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.
  3. In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs. Yield: 4 servings.
Originally published as Gingered Pumpkin Bisque in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p121

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Reviewed Oct. 20, 2015

"Really fabulous, a nice mellow yet flavorful taste. Today I added a dollop of sour cream and that did it for me. As dh said just a tiny zing I think from the fresh ginger? A keeper for sure!"

Reviewed Jul. 18, 2014

"I made this soup for my son who was going to a Thanksgiving pot-luck last year. It was so delicious that I wanted to keep it for myself. Unfortunately, for me, there were no leftovers. :("

Reviewed Oct. 2, 2013

"This is really, really good. Have also made with butternut squash cubes instead of pumpkin. If you make w/ squash increase simmer time to 20 min or bake cubes in oven 20 min @ 350 degrees. The remaining of this recipe is the same."

Reviewed Feb. 7, 2012

"Wondeful flavor!"

Reviewed Dec. 21, 2011

"This was the best pumpkin soup I've ever tasted! I get requests to make it all the time and it is so easy to make too. Definately a keeper!"

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