Pumpkin is in season right now, so this seemed like a good opportunity to make a batch of this mild, creamy pumpkin bisque. It's quick and easy to whip up and warm and comforting on a cold evening.

Pumpkin Bisque

Ingredients

• 1 recipe Cream Soup Base
• 1-2 c. pumpkin purée¹
• 1 tsp. Pumpkin Pie Spice
• salt and pepper, to taste

Directions

1. Prepare the cream soup base.
2. Stir in the pumpkin, mixing until soup looks homogeneous.
3. Stir in pumpkin pie spice and season to taste with salt and pepper.

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¹ Ideally the pumpkin purée would be from a freshly roasted pie/sugar pumpkin. In a pinch though canned pumpkin purée works just fine. The amount of pumpkin is fairly flexible. I recommend at least 1 c., but more is nice if you have it. ^Back