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    Pumpkin Bisque Recipe


    • Pumpkin Bisque30 ounces of pumpkin puree
    • 30 ounces of chicken broth
    • 3 tablespoons of butter
    • 1 medium white onion
    • 1/2 teaspoon of thyme
    • 2 tablespoons of basil
    • 1 cup of whole milk
    • 12 ounces of evaporated milk


    1. Mince the onion.
    2. Melt the butter in a medium pan.
    3. Add the onion, thyme, and basil to the butter.
    4. Sauté the onion mixture until the onions turn translucent.
    5. Combine the pumpkin and chicken broth in a large soup pan.
    6. Add the sautéed onion mixture to the pumpkin mixture. Stir thoroughly.
    7. Add the whole milk and evaporated milk to the pumpkin mixture. Stir thoroughly.
    8. Heat the pumpkin bisque over low heat until hot and bubbly. Stir occasionally.
    9. Serve the pumpkin bisque hot.
    10. Refrigerate any uneaten pumpkin bisque.

    Image Credits

    Pumpkin Bisque © 2013 Heather Johnson

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