This Pumpkin Bisque is so comforting, creamy and deliciously flavorful! The whole family will slurp up this fall-themed soup!
Servings 7 Cups
- 1 1/2 Tbsp Olive oil
- 1 Cup Onion, roughly chopped
- 2 tsp Fresh garlic, minced
- 1 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 1/4 tsp Ground ginger
- 3 1/2 Cups Vegetable stock (not sodium reduced)
- 1 Can Pumpkin puree (15oz)
- 1 tsp Salt
- 1/2 Cup Heavy whipping cream
- 1/2 Cup Gouda cheese, grated
Heat the oil in a large pot on medium high heat.
Add in the onion and garlic and cook until browned, about 2-3 minutes.
Add in the nutmeg, cinnamon and ginger and cook until fragrant, about 1 minute.
Add in the broth, pumpkin and salt and stir to combine. Bring to a boil.
Once boiling, reduce to low and simmer, uncovered, for 10 minutes.
Transfer the soup to a blender and blend until smooth. Transfer back to the pot.
Add in the cream and stir to combine. Slowly add in the cheese a little at a time and stir to melt.
Calories: 186kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 951mg | Potassium: 201mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10046IU | Vitamin C: 5mg | Calcium: 157mg | Iron: 1mg