This Pumpkin Bisque Soup Is Fall Comfort Food at Its Finest
Creamy and flavorful, the seasonal soup recipe heats things up when temps cool down.
Adobe Stock / valya82
Pumpkin Bisque Soup
Yields 6 to 8 servings
- 2 Tbsp unsalted butter
- 2 garlic cloves, chopped (about 1 tsp)
- 1 celery stalk, diced (about ½ cup)
- 1 small onion, diced (about 1 cup)
- 1 leek, white part only, diced (about 1 cup)
- 1 lb pumpkin flesh, diced (about 3½ cups) or 2-2½ cups canned pumpkin (begin with 2 cups and add more if necessary for texture)
- 2 qt chicken broth
- 2 Tbsp white wine
- ½ tsp grated ginger
- Salt to taste
- ½ tsp ground nutmeg (optional)
- Heat butter over medium heat. Add garlic, celery, onion, and leek. Cook, stirring occasionally, until onion is translucent, about 7-10 minutes.
- Add pumpkin and broth. Bring to simmer and cook until vegetables are tender, about 30 minutes.
- In small saucepan, heat wine to a simmer. Immediately remove from heat, add ginger, and cover. Steep for 10 minutes, then strain and discard ginger.
- Strain solids from soup, reserving liquid. Purée solids, adding enough liquid to achieve slightly thick soup consistency.
- Add wine to soup and season with salt and nutmeg (optional). Serve in heated bowls.
Recipe courtesy of The Culinary Institute of America Book of Soups (Lebhar-Friedman, 2001).