Fall is a time to enjoy cozy knit sweaters, brisk walks along wooded trails and to curl up next to the fireplace with a good book and a warm mug of Kahlua Hot Cocoa. When the weather gets cold and our appetites crave comfort food, a satisfying bowl of pumpkin bisque soup is the perfect way to warm up.
This is one of my favorite fall soups to prepare when I need something quick and easy. Packed full of flavor and nutrition, this soup freezes beautifully so you can make a double pot and store the extra in your freezer for those busy days when you don’t have time to cook.
If you are planning
Try some of my other cold weather soup recipes:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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- 1 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves fresh garlic, minced
- 1/2 teaspoon dried thyme
- 1 30-ounce can Libby's canned Pumpkin
- 6 cups organic chicken broth
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Ingredients
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- Heat the oil in a medium pan over medium heat.
- Add the onions and saute 5 minutes or until translucent.
- Add the garlic, thyme, salt, and pepper and saute for 3 minutes.
- Stir in the pumpkin and chicken broth until well combined.
- Cover, reduce the heat to medium-low and simmer 15 to 20 minutes, stirring occasionally.
- Adjust the salt and pepper to taste. Spoon into individual bowls. Top with a few pumpkin seeds and drizzle with a touch of sour cream before serving.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com