Creamy Pumpkin Bisque

This soup makes an elegant appetizer course before a hearty fall or winter meal, or a filling lunch with a toasted sandwich. If you want to make this soup vegan friendly substitute full-fat coconut milk for the heavy cream

Serves: 8Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • ¼ cup salted butter
  • ½ medium onion, peeled and chopped
  • 1 clove garlic, minced
  • ¾ tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. thyme
  • ½ tsp. allspice
  • ¼ tsp. pepper
  • 1 can (29 oz.) pumpkin puree
  • 2 cups vegetable broth
  • 1 cup heavy cream, plus more for garnish
  • ¼ cup maple syrup
  • 1 tsp. hot sauce, plus more for garnish


  • Heat butter in a 6- or 8-quart Dutch oven or soup pot over medium heat. Add the onion and cook, stirring constantly, until tender, about 5 minutes. Add the garlic, cinnamon, salt, thyme, allspice, and pepper and cook for 30 seconds.
  • Add the pumpkin puree and cook, stirring constantly, for 5 minutes, then add the vegetable broth and mix well. Transfer the mixture to a blender and puree for 1 minute, or until smooth. Return the soup to the pot and over medium-low heat and simmer for 5 minutes, then stir in the cream and maple syrup. Serve hot with a drizzle of hot sauce and heavy cream.