Creamy Pumpkin Maple Bisque
Serves: 4-5 c
  • 2 c water
  • 2 c pumpkin puree (freshly roasted pumpkin is the best)
  • ½ tsp. cinnamon
  • 2 tsp. chicken bouillon
  • Sprinkle of nutmeg
  • 1 clove garlic
  • 1 tsp. pure maple syrup
  • ½ c milk
  • Dash of salt and pepper, to taste
  1. Roast sugar pie pumpkins in a 400 degree F oven for about 40-45 minutes (see blog post for more instructions on how to roast pumpkins).
  2. Scoop out pumpkin puree and set aside 2 c of pumpkin.
  3. Add pumpkin, water, and the rest of the ingredients to a Vitamix or high powered blender.
  4. Slowly turn the blender on up to high and blend for about five minutes or until the bisque is hot.
  5. Serve warm immediately.
You can use homemade chicken stock in place of the water and bouillon. Freshly roasted pumpkin is preferred but you can also try canned or frozen pumpkin puree.
Recipe by Home Baked Joy at