The fall is the perfect time for curried pumpkin bisque, pumpkin bisque is a hearty and filling soup that makes a great first course, or even a light dinner. This recipe for pumpkin bisque is very easy, a can of pumpkin is used so there is no need to spend hours roasting pumpkin.
Curried Pumpkin Bisque
It isn’t hard to make a simple curried pumpkin bisque, we use a can of pure packed pumpkin to help make this easy. Be sure not to pick up the can that is pre-seasoned pumpkin pie filling, or you will get a very different soup. If you do not have curry at home, I would recommend using cumin, and a little mild chili powder, and it will taste great too. This is an easy and quick dinner, you can have dinner on the table within about 15 minutes.
How to prepare pumpkin bisque
Did I mention this spiced pumpkin soup is easy to make? Begin by sauteeing the onion and garlic in a bit of butter until the onions are translucent and tender. Adding the spices in and cooking them for a minute or two helps to release all of the flavors.
You will then add the chicken stock and canned pumpkin. You will heat the soup through and allow the flavors to bloom. Just before serving you will add the heavy cream to help give the soup a velvety smooth texture.
What to serve with pumpkin bisque
Can’t get enough pumpkin soup recipes? Try some of these.
I hope you enjoy this wonderfully spiced curried pumpkin bisque. It’s hard to beat a soup that comforts the soul.
Curried Pumpkin Bisque
- 15 ounces packed pure pumpkin
- 4 cups chicken broth vegetable broth is ok
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 2 tablespoons butter
- 1 teaspoon curry powder
- 1/4 teaspoon saffron
- 1/2 cup heavy cream
- In a medium-sized pot saute chopped onions and chopped garlic in two tablespoons of butter. Cook until onion is translucent and fully cooked. Add in curry powder, stirring well, cook for about one minute, this mixture should be very fragrant, add saffron strands and stir well.
- Add four cups of chicken broth, and stir well. Add one can of pure pumpkin and mix until the pumpkin is fully blended. Reduce heat to low, and cook for about five minutes before adding 1/2 cup heavy cream. Season with salt if desired.
- This tastes wonderful with a little freshly grated nutmeg over the top. This soup reheats very well, so you can make it ahead of time or even pack in a lunch and bring to work. I like to serve this soup with buttered Melba toasts.