Pumpkin Bisque Soup Recipe
One fall-favorite that our customers crave is our Pumpkin Bisque Soup. It has a rich, creamy taste and is packed with some of fall’s best produce. This popular recipe is perfect for all your holiday gatherings. Now you can make your own version of this seasonal specialty soup at home.
With our detailed directions below, you’ll be filling your home with its sweet aroma in no time.
Let your creative juices flow and add some variations to our delicious recipe. Whether you want to pair this bisque with a green salad or Whether you want to pair this bisque with a green salad or a slice of our famous quattro formaggio focaccia, it’s sure to please even the pickiest eater. If you want to know how to make pumpkin bisque, now’s your chance.
How To Make Pumpkin Bisque with Souplantation and Sweet Tomatoes’ Recipe
- 50 minutes
- 16 cups
- 2 cans Pumpkin Puree
- 1.5 lbs. Roma Tomatoes
- 2 Tbsp. Tomato Puree
- 6 cups Vegetable Broth
- ½ lb. Onions – Diced
- 6 cloves Garlic
- 1 tsp. Canola Oil
- 5 oz. Butter
- 2 cups Half & Half
- 1 Tbsp. Paprika
- Table Salt
- Black Pepper
- Preheat oven to 375 degrees.
- Wash, core and half Roma tomatoes.
- Combine tomatoes, canola oil, 1/8 tsp. salt and 1/8 tsp. pepper in bowl and mix.
- Place mix on a baking sheet and roast for 40 minutes.
- Melt butter in a large pot.
- Add onion and garlic to the pot and sauté until onions are translucent (about 10 minutes).
- Add pumpkin puree and tomato paste to the pot and sauté for 5 minutes, stirring frequently.
- Add vegetable broth, roasted tomatoes, paprika, ½ tsp. salt and ¼ tsp. pepper to pot and mix.
- Transfer pot contents to a blender and blend until smooth.
- Return blended mix to the pot and cook for 5 minutes.
- Remove from heat and stir in half & half.
- Serve warm with croutons on top.
• Serving Size: 3 fl. oz
• 70 calories
• 5 grams fat
• 2.5 grams saturated fat
• 0 grams trans-fat
• 640 milligrams sodium
• 6 grams carbohydrates
• 1 gram fiber
• 3 grams sugar
• 1 gram protein