Creamy Pumpkin and Sweet Potato Bisque

Creamy Pumpkin and Sweet Potato Bisque


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Gather the family around for a legendary soup recipe. The unlikely combination of sweet potato and pumpkin yields positively delicious results. It's a winter stew that tastes rustic and homey.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4-6 servings


  • 2 large leeks
  • 2 Tbs. olive oil
  • 1 lb. pumpkin, diced
  • 1 large onion, chopped
  • 2 Tbs. flour
  • Salt and black pepper to taste
  • 3 large sweet potatoes, diced
  • 2 pts. chicken stock
  • 1 C. milk
  • 1/2 tsp. dried thyme
  • 1 tsp. hot sauce
  • 2 Tbs. cream sherry

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Heat the olive oil in a large pot and add pumpkin and onion, sprinkle with the flour and fry gently, stirring often, for 10 minutes until soft, not brown.

Add salt, pepper, sweet potatoes and stock. Blend in the milk. Cover and bring to the boil. Reduce heat, add thyme and simmer for 15 minutes or until vegetables are tender. Stir in the hot sauce and sherry. Cool and liquidize in a blender. Return to pot and reheat gently. Taste for seasonings

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