Pumpkin & Tomato Bisque

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Servings: 8 Difficulty: Intermediate
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A velvety, roasted-sweet soup blending earthy squash with bright acidity.
Pumpkin & Tomato Bisque (Hh recipe image
Pumpkin & Tomato Bisque (Hh recipe image
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Pumpkin & Tomato Bisque

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 1298.3

Description

This Pumpkin and Tomato Bisque is the ultimate comfort food for chilly evenings. It beautifully balances the earthy sweetness of pureed pumpkin with the bright, acidic tang of fresh tomatoes. The result is a luxuriously smooth, velvety soup that feels both hearty and light. Slow-sauted onions provide a deep savory base, while a touch of maple syrup enhances the natural sugars in the vegetables. Perfect served with crusty bread for dipping, this dish is ideal for cozy family dinners or as an elegant starter for autumn gatherings. Its simple to make, incredibly flavorful, and a guaranteed crowd-pleaser that warms the soul.

Ingredients

Directions

  1. In a large skillet or pot, melt the butter or heat the oil over medium-low heat.
  2. Add the chopped onion and saut slowly, stirring occasionally, until soft and translucent but not browned, about 6-7 minutes.
  3. Stir in 3 cups of chicken stock and let the mixture simmer, partially covered, for about 15 minutes to infuse the flavor.
  4. While the stock simmers, pour the canned tomatoes and their juices into a food processor or blender.
  5. Add the maple syrup or honey to the tomatoes and blend until completely smooth.
  6. Add the pumpkin or butternut squash puree to the food processor and blend again until fully incorporated and smooth.
  7. Strain the simmering stock to remove the onions, then add the softened onions to the food processor with the tomato-pumpkin mixture.
  8. Blend everything together one last time. For an ultra-smooth texture, push the puree through a fine-mesh sieve or power strainer.
  9. Pour the strained tomato-pumpkin puree back into the pot with the remaining stock.
  10. Season generously with salt and pepper to taste.
  11. Reheat the soup gently until very hot, stirring occasionally.
  12. Serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1298.3kcal
% Daily Value *
Total Fat 119.1g184%
Saturated Fat 67.9g340%
Cholesterol 350.2mg117%
Sodium 902.7mg38%
Total Carbohydrate 31.2g11%
Dietary Fiber 5.5g22%
Sugars 17.2g
Protein 31.0g62%

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

Note

Garnish with a swirl of red pepper puree or a drizzle of olive oil if desired.

Storage: Store leftover bisque in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of stock if it has thickened too much.

Substitutions: For a vegan version, substitute chicken stock with vegetable stock and use oil instead of butter. You can also swap pumpkin puree for butternut squash puree for a similar texture and flavor profile.

Tip: For an extra creamy texture without dairy, you can add a splash of coconut milk or heavy cream at the end of cooking.

Keywords: pumpkin, tomato, bisque, soup, vegetarian, autumn, winter, comfort food, smooth, creamy, healthy, dinner, staple, easy, onion, stock, blender, puree, maple, honey
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