A simple and wonderful pumpkin bisque that you can prepare ahead of time to enjoy on its own or as a fantastic complement to grilled salmon and asparagus. Garnish generously with nutmeg, cayenne pepper, and toasted (or plain) coconut.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream; heat until warmed through, but do not boil, about 5 minutes more.

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Nutrition Facts

236 calories; protein 3.5g; carbohydrates 24.3g; fat 15.5g; cholesterol 56mg; sodium 922.2mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/14/2018
Delicious! I'll be making this one again! I love that this uses corn instead of sugar to sweeten it. Next time I probably won't bother straining out the corn in the first step as it just seemed unnecessary. I'll probably just dump everything into the pot blend with an immersion blender then stir in the cream at the end. Also I'm not sure the cornstarch is even really necessary. I make a ton of creamy soups and have never needed to use it. The pumpkin and corn mixture combined with the cream are plenty thick on their own. I used freshly squeezed orange juice (about the juice of 1 orange) and that worked out perfectly. The coriander and nutmeg add a wonderful component. I swirled a bit of extra cream over the top and sprinkled nutmeg to serve. Thanks for the great recipe! Read More
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