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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
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    4 servings

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 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 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.

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Reviews

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Average Rating:
  • Lillian
    Nov 8, 2019

    I just made 5 batches for our Friendsgiving Feast tomorrow night. It is so delicious, I hope everyone will love it too. A keeper for sure.

  • Carrie
    Jan 19, 2019

    Made this for Thanksgiving and it was super delicious and a huge hit. Was hoping to have some left over, but it was all gone! Excellent flavor and texture, really good.

  • Lyndalouu
    Oct 10, 2016

    If I could give this more stars. I would. I decided to try it tonight after pureeing pumpkins from our garden and my family is so glad I did! The soup is very easy to make and the flavor-divine!

  • az_jill
    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
    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
    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
    Feb 7, 2012

    Wondeful flavor!

  • JLinnGS
    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
    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
    Oct 11, 2010

    Lovely-- the styling is right on!!!