Pumpkin And Tomato Bisque

This Pumpkin and Tomato Bisque is a comforting fall favorite that balances the natural sweetness of pureed pumpkin with the tangy depth of whole tomatoes. Sauted onions provide a savory aromatic base, while a touch of maple syrup or honey enhances the natural sugars without making it dessert-like. The texture is incredibly smooth and velvety, achieved by blending the vegetables and straining the stock. Its perfect for chilly evenings, serving as an elegant starter or a light main course. Simple to prepare with pantry staples, this soup offers a warm, home-style flavor profile that feels both rustic and refined.

Cooking Method: Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 8

Calories: 375.5

Dietary: Gluten-free

Description

This Pumpkin and Tomato Bisque is a comforting fall favorite that balances the natural sweetness of pureed pumpkin with the tangy depth of whole tomatoes. Sauted onions provide a savory aromatic base, while a touch of maple syrup or honey enhances the natural sugars without making it dessert-like. The texture is incredibly smooth and velvety, achieved by blending the vegetables and straining the stock. Its perfect for chilly evenings, serving as an elegant starter or a light main course. Simple to prepare with pantry staples, this soup offers a warm, home-style flavor profile that feels both rustic and refined.

Ingredients

3 tablespoons Butter OR
4 cups Freshly made pumpkin OR
3 tablespoons Mild vegetable oil (corn) 4 c Fresh butternut puree OR
1 large Onion, chopped
4 cups Canned pumpkin puree
3 cups Chicken stock (3-4 cups) Salt to taste
28 oz Can Whole tomatoes w/ juices Red Pepper Puree garnish OPT
1 tablespoons Maple syrup or honey

Directions

1
In a large skillet or saucepan, melt the butter or heat the vegetable oil over medium-low heat.
2
Add the chopped onion and saut slowly, stirring frequently, until soft and translucent but not browned, about 6-7 minutes.
3
Pour in 3 cups of chicken stock and bring to a gentle simmer, partially covering the pan for about 15 minutes to infuse the flavor.
4
While the stock simmers, pour the canned whole tomatoes along with their juices into a food processor or blender.
5
Add the maple syrup or honey to the tomatoes and blend until smooth.
6
Add the pumpkin or butternut puree to the food processor and blend again until fully incorporated and smooth.
7
Strain the hot stock mixture through a fine-mesh sieve, reserving the liquid and removing the softened onions.
8
Transfer the strained onions to the food processor with the tomato-pumpkin puree and blend until completely smooth.
9
For an extra silky texture, pass the puree through a fine-mesh sieve or power strainer, pressing with a spatula.
10
Return the strained stock to the pot and stir in the blended tomato-pumpkin puree.
11
Season generously with salt to taste, stirring well to combine.
12
Reheat the bisque gently over low heat until piping hot, then serve immediately, garnished with red pepper puree if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 375.5kcal

% Daily Value *
Total Fat 21.7g34%
Saturated Fat 6.7g34%
Cholesterol 92.2mg31%
Sodium 128.7mg6%
Total Carbohydrate 15.5g6%
Dietary Fiber 4.3g18%
Sugars 10.6g
Protein 27.6g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, tomato, bisque, soup, fall, autumn, vegetarian, comfort food, butternut squash, puree, onion, maple syrup, blended soup, warming, dinner, appetizer, healthy, easy, seasonal, homemade

Read it online: https://www.chefs-mate.com/recipe/pumpkin-and-tomato-bisque-hh/