Gingered Pumpkin Bisque
Total TimePrep: 15 min. Cook: 35 min.
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.
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.
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!
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!
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. :(
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.
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!
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!
Lovely-- the styling is right on!!!