Ginger Pumpkin Bisque


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This spiced soup is a deliciously rich fall dish that will fill your house with a wonderful aroma.

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  • 3/4 C. chopped shallots
  • 1/2 C. chopped onion
  • 2 tsp. grated fresh ginger
  • 2 Tbs. walnut oil or cooking oil
  • 1/4 C. flour
  • 4 C. chicken broth
  • 1/2 C. apple cider
  • 1 16 oz. can pumpkin, unseasoned
  • 1/3 C. maple syrup
  • 2 bay leaves
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. dried thyme, crushed
  • 1/4 tsp. pepper
  • 1/8 tsp. ground cloves
  • 1 C. whipping cream (optional)
  • 1/2 tsp. vanilla extract
  • 1/4 C. whipping cream garnish (optional)

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In 3-quart saucepan cook shallots, onions and ginger in hot oil over medium heat until tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in rest of ingredients except cream and

vanilla. Return to boiling, reduce heat, cover and simmer 20 minutes. Remove from heat, discard bay leaves. Cool slightly. Using blender, blend in batches. Return to saucepan and stir in vanilla and 1 C. of cream if desired. Heat through, but do not boil. Pour servings, swirl in additional cream if desired.

Yield: 8 servings

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