My Special Roasted Pumpkin Bisque a Fall Tradition
Warm your soul and embrace the cozy flavors of autumn with "My Special Roasted Pumpkin Bisque: A Fall Tradition." This velvety soup begins with roasted sugar pumpkins, which are caramelized to perfection for a naturally sweet and earthy base. Enhanced with aromatic spices like cinnamon, nutmeg, and ginger, and finished with a touch of heavy cream, this bisque strikes the perfect balance between comforting and indulgent. A dash of brown sugar adds a subtle sweetness, while optional garnishes like roasted pumpkin seeds and fresh thyme lend texture and a gourmet touch. Easy to make and ready in just over an hour, this seasonal favorite is perfect for chilly evenings or as a showstopping starter for holiday gatherings. Treat your taste buds to the essence of fall with every spoonful!
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Recipe Information
Ingredients
- 2 whole sugar pumpkin (small)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 teaspoons fresh thyme leaves (optional, for garnish)
- 0.25 cup pumpkin seeds (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the sugar pumpkins in half vertically and scoop out the seeds and stringy flesh. Set the seeds aside if you plan to roast them for garnish.
Brush the cut sides of the pumpkins with a tablespoon of olive oil and place them cut-side down on the prepared baking sheet.
Roast the pumpkins for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
While the pumpkins cool, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
Scoop the roasted pumpkin flesh into the pot, discarding the skins. Add the chicken or vegetable broth, brown sugar, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a countertop blender, but be cautious with hot liquids.
Return the soup to low heat and stir in the heavy cream. Taste and adjust seasoning as needed.
Serve the bisque warm in bowls, garnished with fresh thyme leaves and roasted pumpkin seeds if desired. Enjoy your comforting fall treat!
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 80.7 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 8521 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
