This recipe was originally created when I entered it into a recipe contest many years ago. The challenge was to come up with a recipe using Pacific Natural Foods broth and mushrooms. You can use any brand of broth, of course, but Pacific Natural Foods makes a mushroom broth, and that is what this recipe calls for. You are welcome to substitute vegetable or chicken broth, if you cannot find the mushroom broth. I have a recipe for Pumpkin Soup with Gruyere that is quite fantastic, so I used that recipe as the inspiration to make this one.
Ingredients needed:
sugar pie pumpkin butter fresh thyme sea salt and freshly ground black pepper extra virgin olive oil onion mushroom broth (or vegetable or chicken) dry white wine apple cider or apple juice ground cardamom, ground ginger and ground cayenne pepper whipping cream baguette garlic shiitake mushrooms and cremini mushrooms Gruyere cheese
How to make Roasted Pumpkin Bisque:
The complete, printable recipe is at the end of this post.
This roasted pumpkin bisque is definitely a gourmet, restaurant-style recipe. It would be perfect for a dinner party.
I didn’t take home a prize for this from this recipe contest, but this soup recipe remains a favorite in our house. So that’s a win! It turns out to be so creamy and delicious. The roasted pumpkin lends a yummy, earthy flavor to the soup. Combined with all of the spices, mushroom broth and a little sweetness from the apple juice… it all really works wonderfully.
How to make Mushroom Gruyere Crostini:
This part of the recipe is completely optional, but I highly suggest you make the crostini for dunking in the soup. It’s an amazing combination!
If you’re looking for more great soup recipes, you might also enjoy my Easy Lentil Soup or this Cozy Pasta Parmesan Soup. Bean and Sausage Soup and Best Clam Chowder are also soup recipes that are worth trying!
