Autumn Pumpkin Bisque

Name: Autumn Pumpkin Bisque
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: ¼ Cup Olive Oil; ¼ Cup Butter; 2 Cups Onion; 2 Cups Finely Shredded Carrots; 2 Tablespoons Minced Garlic; ¼ Cup Flour; 1/3 Cup Chicken Base; 10 Cups Water; 2 – (29 Oz) Cans Pumpkin; 1 Tablespoon Cumin; 2 Teaspoons Salt; ½ Teaspoon Black Pepper; 1 Quart Heavy Cream; 1 Cup Sour Cream

A creamy pumpkin bisque built on a roux with sauteed onion, carrot, and garlic, warmed with cumin, enriched with heavy cream and sour cream, and pureed silky smooth.

⏱ Prep 20m🔥 Cook 45m🕒 Total 65m🍽 4 servings

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Ingredients

¼ CupOlive Oil
¼ CupButter
2 CupsOnion
2 CupsFinely Shredded Carrots
2 TablespoonsMinced Garlic
¼ CupFlour
1/3 CupChicken Base
10 CupsWater
2– (29 Oz) Cans Pumpkin
1 TablespoonCumin
2 TeaspoonsSalt
½ TeaspoonBlack Pepper
1 QuartHeavy Cream
1 CupSour Cream

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Method

1
In a large stock pot, heat the olive oil and butter over medium heat until the butter is melted.
2
Add the onion, shredded carrots, and minced garlic; sauté for 6-8 minutes, stirring occasionally, until the onion is translucent and fragrant.
3
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste, forming a light roux.
4
Whisk in the chicken base and water a little at a time, stirring out any lumps.
5
Add the canned pumpkin, cumin, salt, and black pepper; whisk until smooth.
6
Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened and no floury taste remains.
7
Remove from heat and stir in the heavy cream and sour cream until fully incorporated.
8
Use an immersion blender directly in the pot (or puree in batches in a stand blender) until completely smooth and velvety.
9
Return to low heat briefly to rewarm if needed, without letting it boil.
10
Ladle into bowls and garnish with pumpkin seeds.