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Curried Pumpkin Bisque

What to do with winter nights? Warm, creamy pumpkin soup. This recipe is great because you can cook in advance and then just warm before your meal.


  • Olive oil or canola oil
  • 1 medium white onion, diced
  • 1 clove garlic, diced
  • 2 cups pumpkin puree
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pinch sugar
  • 1/3 teaspoon curry powder, or to your taste
  • 1 pinch nutmeg
  • 2 cups half-and-half
  • Salt and pepper
  • Slivered Almonds


  1. Slowly sauté onion and garlic in oil until transparent, about 5 minutes. 
  2. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. 
  3. Add half-and-half and simmer another 10 minutes. 
  4. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. 
  5. Reheat gently and serve with slivered almonds.