Harvest Pumpkin Bisque

4.05 avg. rating (80% score) - 20 votes

Harvest Pumpkin Bisque

The flavors of apple, maple and cinnamon blend smoothly with pumpkin to produce this outstanding Pumpkin Bisque.

Total Time: 8
Yield: 8 servings


  • 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


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.

  • Hi Mary — thanks for bringing this to our attention! That recipe has been corrected.

  • 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?

  • 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.


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