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Nutty Pumpkin Bisque

Hearty and comforting pumpkin soup is the perfect starter to a holiday meal or the star performer of an autumn luncheon. The pumpkin seeds and toasted pecans create a wonderful depth of flavor. This soup can be served immediately or made a day in advance and then reheated. —Lauri Knox, Pine, Colorado
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup sherry or chicken stock
  • 2 teaspoons brown sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 3/4 cup chopped pecans, toasted
  • 1/2 cup salted pumpkin seeds or pepitas, toasted
  • Optional toppings: Sour cream, fresh rosemary sprigs, additional toasted chopped pecans and pumpkin seeds

Directions

  • In a 6-qt. stockpot, heat butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in stock, pumpkin, sherry, brown sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes.
  • Stir in cream, pecans and seeds. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return all to pan; heat through. If desired, serve with optional toppings.
Nutrition Facts
1-1/4 cups: 576 calories, 50g fat (20g saturated fat), 83mg cholesterol, 713mg sodium, 23g carbohydrate (11g sugars, 7g fiber), 13g protein.

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