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Gingered Pumpkin Bisque

 Gingered Pumpkin Bisque
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
4 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 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 McCormick® Pure Vanilla Extract
  • Additional heavy whipping cream, optional
  • Fresh thyme sprigs, optional

Directions

  • 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.
  • Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce

2 of 2

Gingered Pumpkin Bisque (continued)

Directions (continued)

  • heat; cover and simmer for 10 minutes. Remove from the heat; cool
  • slightly.
  • 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.
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.