Roasted Pumpkin Bisque

Roasted Pumpkin Bisque

Serves 8 to 10

Make sure to add the heavy cream to this soup at the very end, after the pot is removed from the heat. This will ensure the creamiest results.

  • 5 pounds pumpkin, peeled and cut into 3/4-inch pieces
  • 2 yellow onions, chopped
  • 1 tablespoon finely chopped thyme
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 6 cups gluten-free chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 teaspoon ground cardamom
  • 2/3 cup heavy cream or crème fraîche (optional)
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Preheat oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 minutes. Carefully working in batches, puree the soup in a blender or food processor until smooth, then transfer back to pot. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream. Ladle into soup bowls and serve.

Nutritional Info: 
Per Serving:190 calories (100 from fat), 11g total fat, 4.5g saturated fat, 20mg cholesterol, 660mg sodium, 21g carbohydrate (2g dietary fiber, 4g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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