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Pumpkin Sage Bisque

Creamy Pumpkin Sage Bisque to Warm Your Fall Evenings

This Pumpkin Sage Bisque combines sweet roasted pumpkin with savory sage sausage for a comforting fall soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium to large Pie Pumpkin If using canned, opt for pure pumpkin, not pie filling.
  • 1 Baking Potato, peeled and sliced Any starchy potato can be substituted.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2.5 teaspoons Kosher Salt Sea salt can be used instead.
  • 1.5 teaspoons Black Pepper Adjust to taste.
  • 0.5 pound Sage Sausage Italian sausage can be a substitute for a spicier profile.
  • 2 cloves Garlic, minced Can substitute with garlic powder if needed.
  • 0.5 Onion, minced Shallots can serve as an alternative.
  • 2.75 cups Chicken Stock Vegetable stock is an option for a vegetarian version.
  • 0.75 cups Heavy Whipping Cream Coconut cream can substitute for a dairy-free alternative.
  • Heavy Cream/Sour Cream for garnish.
  • Finishing Oil optional, for garnish.
  • Roasted Pumpkin Seeds for garnish.
  • Fresh Chopped Parsley for garnish.

Equipment

  • large pot
  • Baking sheet
  • Immersion blender

Method
 

Step-by-Step Instructions for Savory Pumpkin Sage Sausage Bisque
  1. Preheat your oven to 400°F (200°C). Cut the pumpkin into wedges and roast the pumpkin for about 30–40 minutes until tender.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced onion and garlic, and cook until the onion is translucent, about 3–4 minutes.
  3. Add ½ pound of sage sausage and cook until browned, approximately 5-7 minutes.
  4. Add the roasted pumpkin and sliced baking potato into the pot. Pour in 2 cups of chicken stock and bring to a boil.
  5. Once the potato is tender, remove from heat and use an immersion blender to purée the soup. Stir in ¾ cup of heavy whipping cream.
  6. Add 2 teaspoons of kosher salt and 1 teaspoon of black pepper, adjusting to taste.
  7. Ladle the bisque into bowls and garnish with heavy cream, pumpkin seeds, and parsley. Serve hot.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 10000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Leftover bisque can be stored in airtight containers for up to 3 days or frozen for up to 2 months.

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