Recipes Soups Vegetable Soups Squash Soups Creamy Pumpkin Soup 5.0 (11) 10 Reviews This easy vegetarian pumpkin bisque comes together in just 45 minutes. By Emily Farris Emily Farris Emily Farris is a food and lifestyle writer whose work has appeared in Food & Wine, Food52, Country Living, CNN, The Daily Beast and many more. She has also written a cookbook, Casserole Crazy: Hot Stuff for Your Oven and appears in Women on Food by Charlotte Druckman. Food & Wine's Editorial Guidelines Updated on September 16, 2024 Save Rate PRINT Share Active Time: 20 mins Total Time: 45 mins Servings: 6 Jump to recipe Silky, smooth, and delicately spiced, this creamy pumpkin bisque is one of those fantastic recipes that yields an amazingly delicious dish with minimal effort. If you're looking for a bowl full of autumn goodness, whip up a batch of this creamy pumpkin soup — it takes just forty-five minutes to make. 19 Fall Soups to Keep You Cozy Frequently Asked Questions What is the best way to grind cinnamon? Freshly ground cinnamon provides warm flavor to this fragrant soup. If you don't have a spice grinder, you can grate a cinnamon stick on a Microplane or use a mortar and pestle to crush cinnamon stick pieces into a fine powder. Alternatively, a high-speed blender will also get the job done. What goes best with pumpkin soup? Drizzled with a bit of crème fraîche, this creamy pumpkin soup makes an elegant first course for fall dinner parties or Thanksgiving feasts. It also makes a lovely lunch served with some crusty bread and an autumnal salad. Notes from the Food & Wine Test Kitchen Produce-wise, a small white onion and a single garlic clove are all there is to prep for this fuss-free recipe. Though you'll want to chop them fairly uniformly so that they cook evenly, everything will get pureed, so there's no need to stress about the aesthetics of your chopping and mincing. While there are definitely dishes that command fresh pumpkin, this is not one of them. Just be sure to buy a can of pure pumpkin puree, not pumpkin pie filling. Make ahead This creamy pumpkin soup is even better if it's made a day ahead of time. Just refrigerate it overnight, reheat on the stovetop, and garnish immediately before serving. Cook Mode (Keep screen awake) Ingredients 3 tablespoons unsalted butter 1 small white onion, chopped 1 garlic clove, minced 1 tablespoon firmly packed light brown sugar 1/2 teaspoon freshly ground cinnamon 1/4 teaspoon white pepper 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon cayenne pepper 1 (15-ounce) can pure pumpkin puree 3 cups low-sodium vegetable broth Kosher salt 1/2 cup heavy whipping cream Crème fraîche, for garnish (optional) Directions Diana Chistruga Gather the ingredients. Diana Chistruga In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the onion and sauté for 5 minutes. Add the garlic, sugar, cinnamon, pepper, nutmeg, and cayenne pepper and cook for 3 minutes. Diana Chistruga Stir in the pumpkin puree and broth, season with salt, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Diana Chistruga Stir in the cream and let cool for 10 minutes. Diana Chistruga Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or a large saucepan. Diana Chistruga Serve warm and drizzle with crème fraîche. Originally appeared: November 2014 Rate It Print