Harvest Pumpkin Bisque
By Yankee Magazine|Oct 29 2009|
The flavors of apple, maple and cinnamon blend smoothly with pumpkin to produce this outstanding Pumpkin Bisque.
Yield
8 servings
Total Time
8 minutesIngredients
3 tablespoons unsalted butter
1 large onion, diced
2 tablespoons minced fresh ginger
Big pinch cinnamon
Pinch crushed red-pepper flakes
1 24-ounce jar unsweetened applesauce
1 30-ounce can pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
4 cups low-sodium chicken broth
1/4 cup maple syrup
Kosher or sea salt, to taste
2 cups half-and-half or light cream
Instructions
Melt butter in a Dutch oven over medium-high heat. Add onion to pot and cook, stirring, until soft, about 5 minutes.
Add ginger, cinnamon, and red-pepper flakes and stir. Add applesauce, pumpkin, broth, maple syrup, and salt. Stir to combine; then simmer 15 minutes.
Stir in half-and-half or cream; then purée in a blender (work in batches) until smooth.
This soup is terrific and so easy. I don’t use the half and half, add maybe half a cup of milk instead. Saves a lot of calories and doesn’t dilute the flavors, keeps the taste fresh. Freezes very well too.
Sounds good but the following ingredients aren’t listed in the ingredient list: broth, maple syrup, salt and half-and-half. I arrived at this page from a Yankee Magazine email link, perhaps it was re-posted and these ingredients were left off?
Hi Mary — thanks for bringing this to our attention! That recipe has been corrected.