For lunch I wanted to have a hearty and healthy soup and so I made a Creamy Pumpkin Maple Bisque soup to go with my salad. I have to say I was SHOCKED at how good it tasted. I’m not a huge pumpkin fan (unless it’s drowned in sugar) but I wanted to try something completely different. This turned out far better than I could have ever imagined. Even my kids were like, “Oooh” and “Ahhh.” I’m so glad I ventured out of my comfort zone today and am excited to share the recipe with you!
Creamy Pumpkin Maple Bisque has the best flavor when you use freshly roasted pumpkin.
The first step to making this pumpkin soup is to use freshly roasted pumpkin! You can use canned, but the flavor to this was good enough that I feel fresh would be best. I used to be afraid of doing anything with a pumpkin other than carving it for Halloween, but it is really easy to cook and use. While canning fresh pumpkin is easy, today I’d like to talk about roasting pumpkin. It is simple and you can leave it in the oven while doing something else. For these sugar pie pumpkins, I pre-heated my oven to 400 degrees F. While the oven was warming up, I cut my pumpkins in half (from top to bottom). I then scooped out the seeds. (You can save the seeds to roast them or toss them. It’s up to you!) I then used a jelly roll baking sheet (you can use a regular cookie sheet as long as it has a lip to keep the juices from spilling over) and placed the pumpkin halves face down. I added about 1/4 c of water to the bottom of the pan keep the pumpkin moist. I then placed the prepared pumpkin into the oven and baked it at 400 degrees F for about 40-45 minutes. Prick it with a fork to make sure it is completely done.
When the pumpkin was finished roasting, I set it aside to cool off for a few minutes. I then took a spoon and scraped out the roasted pumpkin onto a plate. When you roast pumpkin, some parts may look stringy, but it makes no difference in the Pumpkin Maple Bisque as it will be pureed. The Creamy Pumpkin Maple Bisque takes 2 c of pumpkin puree, but you can freeze the extra pumpkin for future use (or use it to make pumpkin bread, pumpkin pancakes, or pumpkin pie:)). I made this soup in my Vitamix though I imagine you could blend up the pumpkin in any blender and then cook it on the stove top if you don’t have one. The rest of the recipe is really quick and simple.
To make the Creamy Pumpkin Maple Bisque measure out the ingredients and place them in a blender.
I took 2 c of water, 2 c pumpkin puree, 1/2 tsp. cinnamon, 2 tsp. chicken bouillon, a sprinkle of ground nutmeg, 1 clove garlic, 1 tsp. pure maple syrup, 1/2 c milk (whole milk would make for a creamier soup, but any kind is fine), and a dash of salt and pepper and placed all of these ingredients into my Vitamix. I increased my speed and blended the soup on high for about 5 minutes. One thing I LOVE about my Vitamix is how creamy and smooth it can blend different foods. It’s like a party in my mouth. So smooth! It also heats up soups, so when the five minutes were done, I poured the bisque into my bowl and was ready to eat! Quick, easy, and delicious in my tummy!
Whether it is autumn, winter, or early spring, this recipe is sure to please any time of the year. Get out of your comfort zone and try it today:)
- 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
- 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).
- Scoop out pumpkin puree and set aside 2 c of pumpkin.
- Add pumpkin, water, and the rest of the ingredients to a Vitamix or high powered blender.
- Slowly turn the blender on up to high and blend for about five minutes or until the bisque is hot.
- Serve warm immediately.
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