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Harvest Pumpkin Bisque

by in Nov 1996
Harvest Pumpkin Bisque
20 votes, 4.05 avg. rating (80% score)
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Total Time: 8

Yield: 8 servings

The flavors of apple, maple and cinnamon blend smoothly with pumpkin to produce this outstanding Pumpkin Bisque.

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Harvest Pumpkin Bisque


  • 3 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 tablespoons minced fresh ginger
  • Big pinch cinnamon
  • Pinch crushed red-pepper flakes
  • 1 24-ounce jar unsweetened applesauce
  • 1 30-ounce can pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
  • 4 cups low-sodium chicken broth
  • 1/4 cup maple syrup
  • Kosher or sea salt, to taste
  • 2 cups half-and-half or light cream


Melt butter in a Dutch oven over medium-high heat. Add onion to pot and cook, stirring, until soft, about 5 minutes.

Add ginger, cinnamon, and red-pepper flakes and stir. Add applesauce, pumpkin, broth, maple syrup, and salt. Stir to combine; then simmer 15 minutes.

Stir in half-and-half or cream; then purée in a blender (work in batches) until smooth.

Updated Thursday, October 29th, 2009

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3 Responses to Harvest Pumpkin Bisque

  1. Siobhan Krane January 19, 2012 at 4:38 pm #

    This soup is terrific and so easy. I don’t use the half and half, add maybe half a cup of milk instead. Saves a lot of calories and doesn’t dilute the flavors, keeps the taste fresh. Freezes very well too.

  2. Mary October 22, 2013 at 7:26 am #

    Sounds good but the following ingredients aren’t listed in the ingredient list: broth, maple syrup, salt and half-and-half. I arrived at this page from a Yankee Magazine email link, perhaps it was re-posted and these ingredients were left off?

    • Brenda Darroch October 22, 2013 at 9:24 am #

      Hi Mary — thanks for bringing this to our attention! That recipe has been corrected.

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