Skip to main content

Pumpkin Bisque with Sweet Ginger Cream

Pumpkin Bisque
  • 1 tablespoon olive oil

  • 2 tablespoons butter
  • 1/2 cup chopped yellow onion
  • 1 teaspoon minced fresh garlic
  • 1 – 15 oz. can (1 3/4 cups) 100% pure pumpkin
  • 2 cups unsalted vegetable stock or chicken broth
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground dried sage
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon salt

Sweet Ginger Cream
  • 1/3 cup heavy whipping cream

  • 1/4 cup Domino® Light Brown Sugar
  • 1/2 teaspoon ground ginger
  • 1/4 cup sour cream
  • 1 teaspoon freshly squeezed lemon juice

Optional Garnish
  • Sprigs fresh sage and toasted hulled pumpkin seeds (pepitas)

Rate Recipe

Bake Mode

Prevent your screen from going dark as you follow along.

Prep Time : 30 minutes / Cook Time : 25 minutes / Yields: 4 servings: 1 quart(4 cups) bisque and 1/2 cup cream

Pumpkin Bisque

Step 1

In medium saucepot over medium heat combine oil and butter until butter melts. 

Step 2

Sauté onion and garlic until onion is translucent; then, set aside to cool to room temperature. Add onion to the mini food processor and puree the garlic and onion together.

Step 3

Pour the pureed mixture back into the saucepot and, over medium heat, whisk in remaining bisque ingredients.

Step 4

Bring bisque to a boil, reduce heat to low, and simmer 15 minutes before serving.

Sweet Ginger Cream

Step 1

In medium mixing bowl, whisk all ingredients together. Cover and chill Sweet Ginger Cream until ready to serve,

To serve:

Portion 1 cup of bisque in serving bowls and swirl in 2 tablespoons of Sweet Ginger Cream.

Chef's Tip
  • For fresh herbs and spices, use about 3/4 teaspoon of fresh sage for the bisque and about 1 1/2 teaspoons finely grated fresh ginger for the Sweet Ginger Cream. Both the bisque and sweet ginger cream can be made up to 3 days in advance of serving.
  • If using an immersion blender, skip the food processor step and blend all ingredients in pot together until smooth before heating in soup bowl.
Rate Recipe