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–+ servings
Pumpkin Sage Bisque

Creamy Pumpkin Sage Bisque for Cozy Fall Evenings

This Pumpkin Sage Bisque is rich and comforting, perfect for chilly fall evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bisque
  • 1 medium Pie Pumpkin Use canned pumpkin if out of season
  • 1 medium Baking Potato Substitute with Yukon Gold or russet potatoes if desired
  • 1 tablespoon Olive Oil Can be replaced with vegetable oil or butter
  • 2 teaspoon Kosher Salt Adjust to taste
  • 1.5 teaspoon Black Pepper Use freshly cracked for best flavor
  • 1 pound Sage Sausage Can substitute with turkey sausage
  • 2 cloves Garlic Minced; garlic powder can be used if fresh isn’t available
  • 1/2 medium Onion Minced; can use shallots as a milder alternative
  • 2 cups Chicken Stock Vegetable stock for a vegetarian version
  • 3/4 cup Heavy Whipping Cream Coconut cream can be used as a dairy-free substitute
For Garnish
  • 1 tablespoon Drizzle of Heavy Cream/Sour Cream Optional embellishment for serving
  • 1/4 cup Roasted Pumpkin Seeds Any other seeds or nuts can work as well
  • 2 tablespoons Fresh Chopped Parsley Chives or cilantro can be used as alternatives

Equipment

  • oven
  • large pot
  • Dutch oven
  • baking sheet
  • Immersion blender

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Prepare your pie pumpkin by cutting it into manageable wedges.
  2. Arrange the pumpkin wedges on a baking sheet, flesh side down, and roast for 30 to 40 minutes until soft.
  3. In a large pot over medium heat, pour in a tablespoon of olive oil and add the sage sausage. Cook until browned, about 5-7 minutes. Mix in minced garlic and onion.
  4. Once the pumpkin is roasted, scoop the flesh into the pot with the sausage, garlic, and onion. Add chicken stock and heavy cream, and stir well.
  5. Using an immersion blender, puree the soup until velvety, about 1-2 minutes.
  6. Season the bisque with kosher salt and black pepper to taste. Ladle into bowls and garnish with heavy cream, pumpkin seeds, and parsley.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 8000IUVitamin C: 10mgCalcium: 70mgIron: 2mg

Notes

For a creamy texture, avoid boiling after adding cream. Store leftovers in an airtight container. Thaw and reheat gently.

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