This slightly spicy, super comforting Creamy Pumpkin Bisque has been my go-to autumn soup for the past several years. As soon as the temps drop just the slightest and the leaves start to turn, I have a pot of this easy to make crowd pleaser on the stove. It’s basically the equivalent of my own personal pumpkin spice latte, welcoming in the cooler half of the year!
Creamy Pumpkin Bisque
• 1 stalk celery, halved
• 1 carrot, quartered
• 1 yellow onion, quartered
• 2 bay leaves
• 1/2 tsp pepper flakes (adjust for level of heat)
• 1 cinnamon stick or 1/2 tsp ground cinnamon
• 4 C pumpkin puree (2 cans)
• 4 C chicken or vegetable broth (2 cans)
• 1 C heavy cream (or half and half)
Add celery, carrot, onion, bay leaves, and cinnamon stick to a large saucepan set to medium-high heat. Sautee until fragrant, roughly 5 minutes. Add pumpkin, broth, and pepper flakes. Bring to a boil, then reduce heat to a simmer for 30 minutes. Turn off heat and remove vegetables, cinnamon stick, and bay leaves. Incorporate cream. Allow to cool slightly before serving. So good with thick sliced bread or rolls!