Pumpkin Bisque with Toasted Pumpkin Seeds


A classic bisque is a smooth, creamy soup that contains seafood. Of French origin, the word bisque, in culinary terms, now means any soup that is pureed to a smooth, creamy texture. Pumpkin bisque is easy to make and, accompanied with some rustic bread, provides a satisfying fall meal.

Step 1

Place a heavy skillet over medium heat and pour in the pumpkin seeds. Stir constantly until golden, about 5 minutes. Pour the seeds into a bowl and pour the olive oil over. Mix the seeds to coat with the oil and season with salt to taste.

Step 2

Place a stockpot over medium heat and add the butter. When it melts, add the onions, celery and garlic and saute for 3 minutes. Pour in the broth, water, tomatoes, bay leaves and nutmeg and cook, stirring occasionally, until the vegetables are soft.

Step 3

Pour the contents of the stockpot into a strainer set over a large pot or bowl and reserve the liquid.

Step 4

Place the vegetables and 1/2 cup of the liquid into the food processor bowl and puree until smooth. Add them back into the stockpot along with the reserved liquid and pumpkin and heat over medium-low. Remove from the heat, and add the cream. Turn the heat to low, warm the bisque and season to taste with salt and pepper. Serve with toasted pumpkin seeds floating on the top.

Things You'll Need

  • Heavy skillet
  • Measuring cups
  • 1 cup raw pumpkin seeds
  • Bowl
  • Measuring spoons
  • 1 tbsp. butter
  • Salt
  • Knife
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, chopped
  • Stockpot
  • 3 cups chicken broth
  • 1 cup water
  • 2 tomatoes, chopped
  • 2 bay leaves
  • 1/2 tsp. nutmeg
  • Strainer
  • Large bowl
  • Food processor
  • 2 cups pumpkin purée
  • 1 cup heavy cream
  • Salt
  • Pepper


  • Adapted from 1st Traveler’s Choice Internet Cookbook: Red Clover Inn, Pumpkin Bisque
Keywords: toasted pumpkin seeds, pumpkin bisque, pumpkin soup

About this Author

Victoria Hunter has been a freelance writer since 2005, providing writing services to small businesses and large corporations worldwide. She writes for Ancestry.com, GardenGuides and ProFlowers, among others. Hunter holds a Bachelor of Arts in English.