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Pumpkin Bisque

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 people
Calories: 363kcal
Author: Cheryl Malik

Equipment

  • Dutch oven
  • Blender

Ingredients

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3 cups chicken broth
  • 2 14-ounce cans solid-pack pumpkin
  • ½ teaspoon salt
  • Pinch ground nutmeg
  • Pinch black pepper
  • 1 cup heavy cream
  • 1 cup shredded cheese Gouda, white cheddar, or gruyere
  • 2 tablespoons chives chopped, for garnish, optional

Instructions

  • In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
  • Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
  • Add shredded cheese and stir until melted.
  • Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

Nutrition

Calories: 363kcal | Carbohydrates: 6g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 119mg | Sodium: 1185mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1382IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 1mg | Net Carbs: 5g