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Gingered Pumpkin Bisque

Prep Time - 15mins
Cook Time - 35mins


1/3 cup chopped shallots

1/4 cup chopped onion

1 teaspoon minced fresh gingerroot

1 tablespoon canola oil

2 tablespoons all-purpose flour

1 can (14-1/2 ounces) chicken broth

1/3 cup apple cider or juice

3/4 cup plus 2 tablespoons pumpkin

2 tablespoons plus 1-1/2 teaspoons maple syrup

1/8 teaspoon dried thyme

1/8 teaspoon ground cinnamon

1/8 teaspoon pepper

Dash ground cloves

1/2 cup heavy whipping cream or half-and-half cream

1/4 teaspoon vanilla extract

Additional heavy whipping cream, optional

Fresh thyme sprigs, optional

Ginger Pumpkin Bisque


In a small saucepan, saute the shallots, onion and ginger in oil until tender. Stir in flour until blended; cook and stir for 2 minutes or until golden brown. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the pumpkin, syrup and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.

In a blender, process soup in batches until smooth. Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs

Serves: 4

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