Pumpkin Bisque

Pumpkin Bisque

SECRET INGREDIENT: canned pumpkin

People usually assume that using convenience ingredients means giving up quality. On the contrary, some prepared foods have more desirable qualities than fresh foods. Canned pumpkin, for instance, is made from an extra-creamy breed of pumpkin that is unavailable to consumers.

Quick look

  • prep 15 min    cook 45 min
  • serves 4


  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 1/4 cup tomato paste
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 can (15 ounces) solid-pack pumpkin puree
  • 1/4 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Sour cream (optional garnish)
  • Rosemary (optional garnish)

    How to make it   1 hour

  • 1

    In a large saucepan over medium heat, heat the oil. Add the onion, carrots, and celery. Sauté until softened, about 5 minutes.

  • 2

    Stir in the tomato paste. Cook for 1 minute.

  • 3

    Add the broth, bay leaf, and thyme. Simmer, uncovered, until the vegetables are very tender, about 30 minutes.

  • 4

    Stir in the pumpkin. Cook for 5 minutes longer. Remove the bay leaf.

  • 5

    In a blender or food processor, puree the soup in batches. Pour the soup back into the saucepan.

  • 6

    Add the half-and-half. Bring to a simmer. Add the salt and pepper. If it’s too thick, add a little water.

  • 7

    Top with the sour cream and rosemary, if using, before serving

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