Pumpkin and sweet potato bisque is a creamy, flavorful soup that is perfect for a fall or winter meal. This dish is packed with nutrients and can be easily made vegan or vegetarian. The combination of pumpkin and sweet potato creates a naturally sweet and savory flavor, while the addition of spices like cinnamon, nutmeg, and ginger adds warmth and complexity. Serve this bisque as a starter or main course, and pair it with a side salad or crusty bread for a complete meal.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO-PUMPKIN CURRY BISQUE - GLUTEN FREE & VEGAN
Make our delicious sweet potato and pumpkin curry bisque for a great Thanksgiving starter or even just an everyday meal! It's creamy, perfectly spiced, and filling.
Provided by Linda & Alex
Categories Appetizer Main Course Soup
Time 1h5m
Number Of Ingredients 14
Steps:
- In a small pot, boil the cashews with the water on high heat for ten minutes. After the cashews are done boiling, drain the cashews.
- Preheat oven to 425°F (218°C).
- Put the cashews in a high speed blender along with the cashew milk and garlic cloves. Blend on high until the mixture is smooth and creamy, approximately three minutes.
- Take your cubed sweet potatoes and pop them onto a baking sheet with one tbsp of olive oil. Make sure to toss the potatoes to make sure they're all coated. (For an oil free version, drop the olive oil and just place the sweet potatoes on a parchment lined baking sheet)
- Put the potatoes in the oven and bake for 22 minutes. Toss half way through.
- In a large soup pot, add one tbsp of olive oil and heat to medium heat.
- Once the oil is heated, add the onions and sauté until caramelized. This will take about six minutes.
- Once the onions are caramelized, add the curry, ginger, and cumin to the onions. Sauté for another two minutes so the spices can release their oils.
- Now add the roasted sweet potato and pumpkin puree to the pot. Stir the mixture until everything is well combined.
- Add the cashew cream and the vegetable broth to the pot and stir until well combined.
- Bring the mixture to a soft boil, then reduce to a simmer.
- Let the mixture simmer together for fifteen minutes.
- Add salt and pepper to taste then blend with a submersion blender until completely smooth and creamy.
- Serve by topping the bisque with a little bit of cashew cream and pumpkin seeds.
Nutrition Facts : Calories 219 kcal, Carbohydrate 18 g, Protein 5 g, Fat 15 g, SaturatedFat 2 g, Sodium 772 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SWEET POTATO BISQUE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
- Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
PUMPKIN BISQUE
Pumpkin deserves a spot at the table beyond pie and the decorative gourd. With added texture from the toasted pumpkin seeds, this supremely autumnal dish is a perfect way to warm up from the chilly weather. Serve it as a lunch, a light supper or part of a larger, festive meal.
Provided by Tara Parker-Pope
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Steam or boil the pumpkin or squash until tender.
- Sauté onions over medium heat in olive oil until translucent.
- Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
- Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 9 grams
SWEET POTATO BISQUE
I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 21
Steps:
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.
Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.
ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON
I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.
Provided by Donald
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
- Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
- Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
- Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
- Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
- Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
- Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 30.1 g, Cholesterol 31.2 mg, Fat 14.6 g, Fiber 4.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 788.1 mg, Sugar 6.4 g
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
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- 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 : Calories 576 calories, Fat 50g fat (20g saturated fat), Cholesterol 83mg cholesterol, Sodium 713mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 7g fiber), Protein 13g protein.
PUMPKIN BISQUE
Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy saucepan, heat oil over medium-high heat.
- Sauté the leek and chopped apple until the leek softens, about 4 minutes.
- Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
- Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
- Transfer the hot soup to a blender or food processor and purée.
- Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
Nutrition Facts : Calories 100.3, Fat 1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 22.8, Fiber 3, Sugar 4.2, Protein 1.7
PUMPKIN PEANUT BISQUE
This is a perfect Autumn soup. This soup includes sweet potato and apple butter along with the pumpkin and peanut butter. Satisfying and delicious.
Provided by KelBel
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in dutch oven. Add chopped onion and cook 5 minutes.
- In a blender, puree sweet potatoes and 1 cup broth together until smooth. (if using canned sweet potatoes, drain and rinse before blending.).
- Over medium high heat, add remaining broth, sweet potato mixture, pumpkin, apple butter, peanut butter and orange juice into the soup pot.
- Bring to boil, lower heat and simmer for 10 minutes, stirring occasionally.
- Just before serving, remove from heat and add milk or cream.
Nutrition Facts : Calories 303.3, Fat 9.5, SaturatedFat 3, Cholesterol 10.7, Sodium 572.9, Carbohydrate 49.4, Fiber 4.2, Sugar 23.9, Protein 7
Tips:
- Choose the right pumpkin. For the best flavor, choose a sugar pumpkin or a pie pumpkin. These pumpkins are small and have a sweet, dense flesh.
- Roast the pumpkin and sweet potatoes. Roasting the pumpkin and sweet potatoes brings out their natural sweetness and flavor. Be sure to roast them until they are tender.
- Use a good quality vegetable broth. The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
- Season the soup to taste. Season the soup with salt, pepper, and nutmeg to taste. You can also add a pinch of cayenne pepper for a little bit of heat.
- Garnish the soup with pumpkin seeds or croutons. Garnish the soup with pumpkin seeds or croutons for a finishing touch.
Conclusion:
Pumpkin and sweet potato bisque is a delicious and healthy soup that is perfect for a fall meal. It is easy to make and can be tailored to your own taste. With its rich flavor and creamy texture, this soup is sure to be a hit with your family and friends.
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