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Pumpkin Sage Bisque Recipe

Pumpkin Sage Bisque Recipe
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★★★★★

4.8 from 6 reviews

This Pumpkin Sage Bisque is a creamy, comforting soup perfect for autumn and winter. Made with pumpkin puree, fresh sage, and warming spices like cumin and nutmeg, it offers a rich, velvety texture enhanced by coconut milk or heavy cream. Easy to prepare and full of cozy flavors, this bisque is ideal as a starter or a light meal accompanied by crusty bread.

Ingredients

Scale

Soup Base

  • 2 cups pumpkin puree (fresh or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp fresh sage leaves, finely chopped (plus extra for garnish)
  • 1 tbsp olive oil

Spices & Flavorings

  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 1 tbsp maple syrup (optional, for sweetness)

Liquids

  • 3 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer flavor)

To Serve

  • Crusty bread

Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and chopped sage, cooking for another minute until fragrant.
  2. Add the Pumpkin and Spices: Mix in the pumpkin puree, ground cumin, and nutmeg. Stir well to combine all the flavors and let it cook for 2-3 minutes, allowing the spices to deepen.
  3. Incorporate the Broth: Slowly pour in the vegetable broth, stirring continuously until everything is well combined. Bring the mixture to a simmer and let it cook for about 15 minutes.
  4. Blend the Bisque: After simmering, remove the pot from heat. Use an immersion blender to puree the mixture until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
  5. Finish with Creaminess: Return the bisque to low heat. Stir in the coconut milk (or heavy cream), and season with salt, pepper, and maple syrup if desired. Heat gently until warmed through, but do not boil.
  6. Serve and Garnish: Ladle the bisque into bowls, garnishing with fresh sage leaves and a drizzle of olive oil. Serve hot with crusty bread on the side for dipping.

Notes

  • For a richer bisque, use heavy cream instead of coconut milk.
  • Adjust the amount of maple syrup depending on your desired sweetness.
  • Fresh sage is preferred for the best flavor, but dried sage can be used in a pinch (reduce quantity by half).
  • Be careful not to boil the bisque after adding the cream to prevent curdling.
  • This bisque can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: pumpkin bisque, pumpkin soup, sage soup, creamy pumpkin soup, autumn soup, vegetarian bisque, fall recipe

Find it online: https://kitchenbyrita.com/pumpkin-sage-bisque-recipe/