Pumpkin Bisque


The quintessential symbol of autumn, pumpkins aren't just for decoration. This bisque is rich and satisfying...perfect for cold nights and hearty appetites.

For cooking, use sweet-fleshed pumpkins such as Sugar Pie or Cinderella; a combination of the two varieties also works well. If your time is short, use an unsweetened canned product (preferably organic, definitely not pie filling).


1/4 cup butter
1 medium yellow onion (very finely minced)
1 pumpkin (peeled and cubed, about 6 cups, or 3 cups canned purée)
3 cups chicken or vegetable stock
1 1/2 cups half and half
  Sea salt, freshly ground pepper and nutmeg (to taste)


Melt the butter in a skillet and when hot, add the onion. Saute slowly until the onion softens and becomes translucent.

Place the pumpkin cubes and stock in a large pot and bring to a slow simmer. Add the onion, cover the pot and cook over medium heat until the pumpkin is soft. If you're using canned purée, combine with the stock and onions and heat through.

Purée the mixture in a food processor, blender or food mill. Do this in batches if your machine is small. Be careful, the mixture can be hot!

Return the soup to the pot and add the half and half. Reheat gently and when warm, add the salt, pepper and nutmeg to taste. If the bisque is too thick for your liking, add more stock or cream to thin as desired.

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