Easy Creamy Pumpkin Bisque Recipe With Chestnuts
It’s soup season, make this Easy Pumpkin Bisque recipe! As the weather cools down, nothing feels quite as comforting as scarves, wool socks, and a steaming bowl of soup.
This Creamy Pumpkin Bisque is a fan favorite for a fall-themed soup. It’s not only delicious but also simple to make with just a few ingredients. The pairing of pumpkin and chestnuts creates a silky soup with a sweet and nutty flavor that’s perfect for curling up with on crisp fall evenings.
Why I Made This Pumpkin Bisque Recipe
As the seasons change, I find myself reaching for soup recipes to warm up on cool fall days. This pumpkin bisque is a simple recipe with healthy ingredients that are easy to prepare, and incredibly tasty.
Plus, it’s a fantastic way to use chestnuts if you come across them at your local store or farmers market. Enjoy this comforting bowl of soup for a cozy and satisfying meal!
The Star Ingredients in Vegan Pumpkin Bisque
Pumpkin
Pumpkin is the star of this bisque, bringing that quintessential fall flavor to the table. For convenience, I used canned pumpkin, which is readily available at many grocery stores, like Trader Joe’s. If you need a substitute, butternut squash works beautifully in its place.
Chestnuts
Chestnuts are another key ingredient, adding a starchy, nutty richness to the bisque. Their creamy texture and flavor make the soup velvety and satisfying, even more so than potatoes!
Other Soup Ingredients
Onion
Onions are essential for adding depth of flavor. Sweating the onions before adding them to the soup enhances their sweetness and aroma, enriching the overall taste.
Herbs and Spices
In this recipe, sage, bay leaf, and thyme are used to complement the pumpkin and chestnuts. Feel free to experiment with other herbs and spices such as allspice, cayenne, cilantro, cloves, cumin, ginger, nutmeg, or rosemary. Adjust the seasonings to suit your taste before serving, adding more salt, pepper, or spices as needed.
Vegetable Stock
To keep this bisque plant-based, I use vegetable stock. However, chicken stock or bone broth can be used if you prefer.
Avocado Oil
For a fully plant-based recipe, I used avocado oil for sautéing and roasting. You can also use coconut oil, butter, or extra virgin olive oil.
Optional Additions
- Creaminess: Add coconut cream or coconut milk for extra creaminess.
- Heat: For a spicy kick, incorporate chili oil, cayenne pepper, or red pepper flakes.
- Fresh Herbs: Garnish with fresh herbs for added color, flavor, and brightness.
- Sweetness: A touch of maple syrup or brown sugar can enhance the sweetness.
Feel free to customize the recipe to your liking!
How to Make This Creamy Pumpkin Bisque Recipe
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
Add canned pumpkin and chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable (or chicken) broth and add herbs and seasonings. Stir to combine.
Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender.
Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve hot, and consider pairing it with crusty bread or a light salad.
Serving and Storing This Soup
Serving
Enjoy this Pumpkin Chestnut Soup warm as a side dish or appetizer. It pairs wonderfully with croutons, toasted chestnuts, roasted pumpkin seeds, chopped herbs, fresh cracked black pepper, crusty bread, a salad, or a sandwich. The options are endless! Leftovers can even serve as a base for pasta sauce.
Storing
Store the soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. The flavors meld beautifully when the soup is served the next day, making it an excellent meal prep option for your week.
Chestnuts
Chestnuts are best stored in the refrigerator to maintain freshness.
Nutritional Benefits
Chestnuts are low in fat and protein but rich in carbohydrates and fiber, providing 8.1g of fiber per 100g. They are also a great source of essential vitamins and minerals, including Vitamin C, Iron, Copper, Manganese, phosphorus, and B vitamins.
Texture and Flavor
Chestnuts can be enjoyed both raw and cooked. When cooked, they have a texture similar to baked potatoes with a delicate, starchy, and nutty flavor.
Cultural Reference
You might recognize the phrase “Chestnuts roasting on an open fire” from the classic Christmas song written by Robert Wells and Mel Torme in 1945, famously performed by Nat King Cole. Roasted chestnuts are indeed a delicious treat!
Chestnut Serving Tips
Chestnuts can be enjoyed in various ways:
- Stuffing: Add them to stuffing for a rich flavor.
- Chestnut Flour: Use this in desserts for a unique taste.
- Candied Chestnuts: Sweeten them for a delightful treat.
- Soups: Incorporate them into soups for added texture and flavor.
- Sauces: Enhance sauces with chestnut richness.
- Roasted Vegetables: Serve them atop roasted vegetables for a savory touch.
Other Autumn Recipes
More yummy recipes for Autumn.
Easy Homemade Tomato Herb Butter Recipe For Bread
Vegan Pumpkin Bisque with Chestnuts
Equipment
- large pot or Dutch oven
- large rubber spatula
- immersion blender or blender
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 onion, diced
- 15 oz pumpkin puree 1 can
- 2 cups cooked chestnuts roasted or pre-packaged cooked chestnuts
- 4 cups low sodium vegetable stock
- 1 ½ tsp dried sage or 7-8 fresh sage leaves
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 1 dried bay leaf
- 1 tsp Kosher salt more or less to taste
- ¼ tsp crushed black pepper to taste more or less to taste
- optional 15oz coconut milk
Instructions
Step 1: Sauté the Onions
- Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
- Add canned pumpkin and cooked chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
- Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
- Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.
Step 5: Seasoning Adjustment
- Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
- Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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