Gingered Pumpkin Bisque Recipe
Gingered Pumpkin Bisque Recipe photo by Taste of Home
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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
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: 229 calories, 15g fat (7g saturated fat), 43mg cholesterol, 463mg sodium, 23g carbohydrate (13g sugars, 3g fiber), 3g 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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az_jill 235299
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!"

imvideomom 173702
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. :("

rebelwithoutaclue 102965
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."

muffbear74 176162
Reviewed Feb. 7, 2012

"Wondeful flavor!"

JLinnGS 171130
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!"

darasuffy 111869
Reviewed Nov. 12, 2011

"My husband who hates ginger and maple syrup LOVED it. My friend who hates pumpkin, LOVED it. My 4 year old who hates everything, at every drop!! It was delicious to say the least!"

LynnBachman 104124
Reviewed Oct. 11, 2010

"Lovely-- the styling is right on!!!"

mjcmcook 102963
Reviewed Oct. 11, 2010

"Stunning combination of flavors!!!!!"

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