Pumpkin & Tomato Bisque
Submitted by elmurr
Pumpkin and tomato bisque with butternut squash, maple syrup, and slow-sweated onions, finished with optional red pepper puree garnish. Low-fat, gluten-free fall soup that skips heavy cream.
YIELD
8 servingsPREP
35 minCOOK
30 minREADY
75 minThis pumpkin and tomato bisque proves that a soup doesn’t need a cup of heavy cream to earn the bisque title. Pureed pumpkin and butternut squash provide all the silky body, while canned tomatoes add brightness and acidity that keeps the soup from feeling heavy.
Maple syrup (or honey) is the small secret ingredient. Just one tablespoon balances the natural acidity of the canned tomatoes and the slight bitterness of the squash without making the soup taste sweet. Skip it and the bisque can taste flat or sour.
Sweating the onions slowly over medium-low heat is critical. Six to seven minutes of low-heat sauté draws out the natural sugars without browning, which would make the finished bisque taste of caramelized onion instead of the clean, vegetable-forward profile this soup is going for.
Straining the broth and processing the strained-out onions with the tomato-pumpkin puree is a clever step that gives the soup body without graininess. The optional red pepper puree garnish adds a beautiful crimson swirl on the orange surface.
Pro Tips
- Use canned pure pumpkin and canned butternut squash if fresh isn’t in season. Both work just as well as their roasted fresh counterparts.
- Choose San Marzano tomatoes if you can find them. Their lower acidity and richer flavor make a noticeable difference in the finished soup.
- Pass the puree through a fine mesh strainer for true bisque-level smoothness, especially if serving as a dinner-party starter.
- Reheat gently. Aggressive boiling thins the soup and can make the squash taste starchy.
Variations
- Stir in a swirl of coconut milk at serving for a vegan, dairy-free creaminess.
- Add 1 teaspoon of curry powder or smoked paprika with the onions for a warmer, spice-forward version.
- Top with toasted pumpkin seeds (pepitas) and a drizzle of olive oil for textural contrast and a restaurant-style finish.
Ingredients
Directions
- In a 10-inch skillet, melt the butter or heat oil over medium- low.
Add the onion and sauté slowly, stirring often, until limp but not brown, 6 to 7 minutes.
Stir in 3 cups stock and let simmer, partially covered, about 15 minutes.
- Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey, and puree.
Add the pumpkin, and buzz again.
Strain the stock, and add the strained-out onions to the processor.
Buzz again, and, if an extra smooth soup is desired, put through a power strainer.
- Add the tomato-pumpkin purée to the stock.
Season with thesalt.
Reheat, and serve very hot, garnished with red pepper purée if desired.
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