Harvest Delight Pumpkin Sage Bisque Recipe
This Harvest Delight Pumpkin Sage Bisque offers a creamy, flavorful autumn soup blending fresh pumpkin puree with fragrant sage and warming spices. Perfect as a comforting appetizer or light meal, it combines smooth coconut milk and a hint of maple syrup for balanced sweetness. Served with crusty bread, it’s an inviting seasonal dish to enjoy on cool days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner, Soup, Appetizer
- Method: Sautéing, Simmering, Blending
- Cuisine: American, Seasonal Fall
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 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)
- 3 cups vegetable broth
- 1 cup coconut milk (or heavy cream for a richer flavor)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp maple syrup (optional, for sweetness)
- Crusty bread for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Using fresh pumpkin puree gives a brighter flavor, but canned pumpkin works well and is more convenient.
- Maple syrup is optional; omit it for a less sweet but still flavorful soup.
- For a richer bisque, substitute coconut milk with heavy cream.
- Be careful not to boil the bisque after adding coconut milk to prevent curdling.
- This bisque can be made in advance and reheated gently before serving.
- Garnish with extra sage or a swirl of cream to enhance presentation.
- Serve with crusty bread to make it a complete and satisfying meal.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: pumpkin bisque, pumpkin soup, fall soup, sage, creamy pumpkin soup, vegetarian soup, autumn recipe, bisque, easy pumpkin recipe
