Pumpkin Bisque

Pumpkin is an ingredient that makes stellar soups, and we think this rich pumpkin bisque recipe is one of the best. Pumpkin simmers down to a silky texture all on its own, and combining it with rich cream and (surprisingly!) cheese makes it even better.

This is a soup that comes together in just over 30 minutes, but it’s rich and elegant enough for any meal.

Ingredients for Pumpkin Bisque

• Bacon: Aside from being a tasty ingredient in its own right, bacon brings a strong savory note to balance the pumpkin’s sweetness.
• Onion: Onions bring a pungent, savory note to soups, but also a hint of sweetness that plays well with the pumpkin and bacon.
• Garlic: Garlic’s assertive flavor, like the bacon’s meaty savoriness, helps balance the sweet flavor of the pumpkin.
• Chicken broth: Starting with a prepared broth, rather than water and flavorings, creates a flavorful soup in a lot less time.
• Pumpkin: Cooking pumpkins (not the jack o’ lantern kind) puree beautifully, creating a silky smooth, creamy texture that emphasizes the bisque’s richness.
• Nutmeg: The amount of nutmeg this recipe calls for is low enough that you shouldn’t be able to recognize it as a distinct flavor, but it brings out the pumpkin’s nuttiness and the cream’s richness. It’s rare in classical French cuisine to see cream used without nutmeg to give it that little extra.
• Whipping cream: Pumpkin itself can create a smoothly creamy texture without any help, but the heavy cream elevates and enriches this pumpkin bisque recipe.
• Gouda cheese: The cheese has a nuttiness that brings out those notes in the pumpkin, and like the heavy cream, it makes the entire soup feel lush and rich.
• Parsley: Parsley’s bright green color makes a vivid contrast with the soup’s yellow-orange, and though it lacks a strong flavor of its own, it makes the things around it taste better.

Directions

Step 1: Prepare the aromatic ingredients

ERIC KLEINBERG FOR TASTE OF HOME

Cook the bacon in a Dutch oven until it’s crisp. Remove it to paper towels with a slotted spoon to drain, reserving 1 tablespoon of the drippings. Saute the onion in the bacon drippings until it’s tender, then add the garlic and cook for a minute longer.

Step 2: Cook the soup

ERIC KLEINBERG FOR TASTE OF HOME

Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring the soup to a boil, then turn down the heat and let it simmer for 10 minutes. Let the soup rest for a few minutes to cool slightly.

Step 3: Puree and finish the soup

ERIC KLEINBERG FOR TASTE OF HOME

Process the soup in a blender, in small batches, until it’s smooth. Pour the soup back into the Dutch oven, and stir in the heavy cream, heating through. Once the soup has returned to serving temperature, add the Gouda cheese, stirring until it melts. Portion the soup into bowls. Garnish each serving with a sprinkle of parsley, bacon and additional cheese, as desired.

ERIC KLEINBERG FOR TASTE OF HOME

Pumpkin Bisque Variations

• Change up the garnishes: Bacon and parsley are both slam-dunk garnishes for this kind of soup. They’re not the only options though, and several other garnishes also offer good flavor and high visual impact. A scattering of lightly toasted pepitas (hulled pumpkin seeds) is a classic with pumpkin soups, or you can get the same visual effect and an interesting added flavor with crushed pistachios. Another high-impact, restaurant-style addition is a swirl of heavy cream, or heavy cream and sour cream whisked together.
• Curry it up: The base recipe is already rich and smooth without the cream and Gouda, so it’s easy to leave those out and spin the soup in a different direction. The pumpkin’s sweet and mellow flavor lends itself especially well to curries, either Indian-style or Southeast Asian, so those are an excellent choice. Add your choice of garam masala, a favorite curry powder or a Thai chili paste to the onions as you saute them in oil, then proceed with the soup as usual. If you wish, you can stir in a can of good-quality coconut milk to finish the recipe, where cream is used in the standard version.

How to Store Pumpkin Bisque

Leftovers can be kept in the fridge, in a covered bowl or food-safe container with a tight-fitting lid, for four to five days.

Can I freeze this pumpkin bisque recipe?

Absolutely. The only issue is with the cheese, which can become stringy and separate after freezing and thawing. If you know ahead of time that you’ll be freezing extra portions, your best bet is to set aside that part of the soup before you add the Gouda. If the soup is already finished, it’s still not a deal-breaker. The soup will still taste good when reheated, though the texture of the cheese may be affected.

Pumpkin Bisque Tips

ERIC KLEINBERG FOR TASTE OF HOME

Can I use a winter squash instead of the canned pumpkin?

Sure! The difference between winter squash and pumpkin is more a matter of custom than science, as they both occur in the same four Cucurbita species. That 29-ounce can equals 3-1/2 cups of mashed squash, and once the soup is pureed you’ll never know the difference.

Can I use a different cheese?

You can switch out the Gouda for any other cheese that melts well and has a similar subtle nuttiness. Havarti, Swiss and raclette are all excellent alternatives.

What are some other toppings or garnishes I could try?

If you’ve already tried the alternatives suggested in the Variations above, there are lots of other toppings or garnishes you can use with this soup. Garlicky croutons work with or without the parsley and cheese, bringing a pleasant crunch and making the soup more filling. Fried leeks, sliced lengthwise into thin shreds, are a beautiful restaurant-style garnish (packaged fried onions are the supermarket equivalent). For a really elevated bowl of soup, top it with a few grilled shrimp or some lump crabmeat.