How To Make Easy Creamy Pumpkin Bisque Soup

Today a truly GOURD-geous recipe, this creamy pumpkin bisque! If you have any doubts, well just SQUAD them now because this recipe turns out great, every time! It’s a super simple recipe and wonderful especially on a cold day.

For the full ingredient list and more check out: https://realpassionforfood.blogspot.com/2021/10/creamy-pumpkin-bisque-soup-recipe.html
#fall #pumpkin #bisque

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[Music] let’s make this creamy pumpkin bisque soup it’s so filling and delicious it will really squash your hunger why it’s so addictive you might need the pumpkin patch but before i carve out any more puns let’s go ahead and get started here i’m going to be using my dutch oven for this but just about any pot will work to that we’re going to add about three tablespoons of butter and once that gets melty for us we’re going to add our vegetables starting with one huge carrot and to that we’re also going to add two or three stalks of celery i actually like the leafy parts and to complete our classic trio we have one large onion we’ll just pop that in there and last up here three or four cloves of garlic and we’ll go ahead and saute this over medium heat you’ll notice i wasn’t concerned about the size of our vegetables that’s because this is going to be getting blended but if you’re planning on serving it rustic style you might want to cut those just a little bit smaller at this point i like to go ahead and season with some fresh cracked black pepper and salt to taste but we don’t want to go too heavy on the salt at this point because we are going to be adding some stock to this later so we’ll continue to saute this over medium high heat for 4 or 5 minutes just until we achieve a little bit of color on our vegetables that extra effort is really worth it for all that extra flavor at this point we’re going to add 4 cups of chicken stock you could use vegetable stock or water if you wanted to keep this vegetarian we’ll let this come back up to a simmer slap a lid on there and let it cook for between 30 and 45 minutes by now our vegetables should be soft and easily blendable but before we do that i’m gonna go ahead and add one full can of pumpkin puree but don’t worry i won’t be adding any pumpkin spice to this because to me that would make this kind of like drinking a salty pumpkin pie and that just doesn’t appeal instead let’s add an extra layer of warmth here with about half a teaspoon of cayenne pepper and now it’s time to bust out the old immersion blender i love these things they’re like little boat motors for your kitchen a food processor or blender would also work here but all we want to do is blend this until completely smooth one of these little stick blenders will get the job done faster than you might think it probably only took two or three minutes to get this all the way smooth and you’ll notice we didn’t need to add any thickeners to this no cornstarch no flour this wonderful creamy texture is all from our pureed vegetables and this is an excellent time to give this a quick taste for seasoning mine did need a little bit of extra salt and a couple of pinches of cayenne pepper yeah just one more okay perfect and now time for our final ingredient one cup of heavy whipping cream now this is optional sort of but for me this is what takes it from a soup to a bisque all we need to do now is give that a stir as we gently bring that up to a simmer and then we’re ready to serve this creamy pumpkin bisque this looks so fancy but it’s so easy and delicious it’ll have you going out of your gourd and just to make it look a little extra fancy i’m going to top with a little more cream and a pinch of dill for color and i don’t know about you but i just have to have a melty grilled cheese to go along with this wonderful soup i hope you’ve enjoyed this episode of passion for food and you found this recipe useful if you did don’t forget to give me a thumbs up below and consider subscribing and hitting that little bell so you don’t miss our future videos and check out one of our other great recipes playing on the screen now this has been graham with a passion for food [Music] at this point i like to go ahead and season with some fresh cut