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Roasted Pumpkin Bisque

Serves 8 to 10
Time 50 min
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.
Ingredients
  • 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
  • 1/4 teaspoon ground black pepper
  • 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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Method

Preheat the 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 and working in batches, purée the soup in a blender or food processor until smooth, then transfer back to pot.

When ready to serve, bring the soup back to a simmer.

Remove from heat and whisk in cream.

Ladle into soup bowls and serve.

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.
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  • 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
  • 1/4 teaspoon ground black pepper
  • 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)
Shop with Prime

Exclusively for Prime members in select ZIP codes.