Pumpkin Bisque

Creamy, comforting, yet wholesome, this Pumpkin Bisque is the perfect cold-weather dish to warm you up and leave you feeling satisfied.

Soups, Stews, & Everything In Between

Normally, when one hears 'bisque', seafood comes to mind. Lobster bisque was my favorite growing up (and still is) because I loved how rich it was. It was the perfect comfort food to me.

In fact, for most of my formative years, I thought that's what differentiated bisque from soup. Well, of course, as I got older, I learned the truth and all the small particulars that set soups, stews, bisques, and chowders apart.

• Soup (zuppa!) - A stock-based dish that can be clear or creamy but usually high in liquid content. It can contain meat, fish, and/or vegetables. It also cooks up quicker than its counterparts.
• Stews - Hearty and somewhat brothy, the amount of liquid in stews is what sets these two apart mainly as well as their consistency. Stews features significantly less broth and a chunky base (think Beef Bourguignon). Furthermore, the longer you let soup simmer and reduce, the more likely it is to become a stew.
• Bisque - Originating from France, this variation is smooth, creamy, and highly seasoned. Both bisques and chowders were developed in fishing villages which is why most commonly today, you'll find seafood bisques and chowders. It achieves its creaminess from a starch, usually rice that is then strained, and once those ingredients are cooked down, it is then pureed for a smooth consistency.
• Chowders - Creamy, rich, but not so smooth. Chowders have chopped ingredients for a chunky, hearty final result. A thickening agent or creams, usually give chowders their richness.

Pumpkin Bisque - Recipe Overview

For today's recipe, we chose an in-demand seasonal ingredient that is accessible, affordable, and versatile- canned pumpkin (can also be made with fresh roasted pumpkin).

This recipe features other hearty ingredients like carrots and potatoes alongside the squash. We seasoned it with some of winter's warmest herbs like rosemary and sage, salt and pepper for good measure, and saigon cinnamon- a warm but spicier type of cinnamon.

The recipe comes together surprisingly quickly. Once everything is cooked down and simmering, use an immersion blender to smooth it out into a creamy result.

NOTE: if you don't have an immersion blender, you can certainly use a stand blender, but allow the soup to cool slightly first.

Serving Suggestions

Toppings

When I'm serving a thick soup or bisque, I love finishing it off with toppings. Here are few of my favorite suggestions:

• Grated cheese - Grated Parmesan for a salty bite plays well into the flavor profile, but heartier cheeses like cheddar or Gruyère for complexity are also recommended.
• Toasted pepitas - Keeping within the pumpkin theme, toasted pepitas go perfectly and they add color.
• Homemade breadcrumbs - One of my favorite toppings to add extra flavor and a bit of texture too.
• Sour cream - a dollop of sour cream to stir into this bisque makes it extra indulgent and creamy.
• Course salt and herbs - I love flaky sea salt and maybe a sprig of rosemary or sage to elevate the presentation.

On the side

Of course, you can't have soup without something to dip in it. Here are some recommendations from LTG:

• Flatbreads - I love thicker stews and bisques with buttery, warm flatbread.
• Artisan bread - Toasted bakery bread is a classic pairing.
• Biscuits - If you want something a little richer, these flaky biscuits will do the trick.
• Crackers - Quick and easy when you want something in a pinch. I like to crush mine into the soup.
• Toasties - Soup and a sandwich is the all-time classic combo. If you're craving true Autumn comfort food, make yourself a grilled cheese toastie. It's the ultimate satisfaction.

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And that's our Pumpkin Bisque. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you. Happy Cooking!

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