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Pumpkin Apple Cider Bisque Recipe

Pumpkin Apple Cider Bisque Recipe
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★★★★★

5 from 15 reviews

This comforting Pumpkin Apple Cider Bisque blends the warm spices of cinnamon, nutmeg, and thyme with creamy pumpkin and tangy apple cider, creating a smooth, savory, and slightly sweet soup perfect for fall and winter gatherings. Easy to make on the stovetop or in an Instant Pot, this bisque can be topped with cream, toasted pumpkin seeds, parmesan, or sour cream for added richness and texture.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon butter
  • 1 onion, peeled and chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 15-ounce can pumpkin puree
  • 1 cup apple cider
  • 3 cups chicken or vegetable stock

Optional Toppings

  • Cream or half and half, to taste
  • Toasted pumpkin seeds
  • Parmesan cheese
  • Dollop of sour cream

Instructions

  1. Sauté Onions and Garlic: In a large pot or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for 3-4 minutes until the onions turn translucent and soft.
  2. Add Spices: Stir in the ground cinnamon, thyme, and ground nutmeg, cooking for an additional 1-2 minutes to release their aromas.
  3. Combine Pumpkin, Cider, and Broth: Add the canned pumpkin puree, apple cider, and chicken or vegetable stock to the pot. Stir the ingredients thoroughly to combine.
  4. Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover with a lid, and let it cook for 15-20 minutes until flavors meld and any apple pieces soften (if used apple pieces).
  5. Blend the Soup: Use an immersion blender directly in the pot to puree the soup until velvety smooth. Alternatively, carefully transfer the soup in batches to a blender, blending until creamy. Allow hot liquid to cool slightly before blending to avoid splatter.
  6. Add Toppings and Serve: Stir in a small amount of cream or half and half if desired. Serve the bisque garnished with toasted pumpkin seeds, parmesan cheese, or a dollop of sour cream for added flavor and texture.

Notes

  • You can substitute butter with olive oil for a dairy-free option.
  • Use vegetable stock for a vegetarian or vegan version, and omit cream or replace with coconut cream.
  • The bisque can be made in an Instant Pot using the sauté and pressure cook functions as described in the article.
  • Adjust the thickness by adding more or less stock or apple cider according to your preference.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Be cautious when blending hot soup to avoid burns; allow to cool slightly before blending if needed.

Nutrition

Keywords: pumpkin bisque, apple cider soup, fall soup recipe, creamy pumpkin soup, easy bisque, Instant Pot pumpkin soup, autumn recipes

Find it online: https://kitchenbyclara.com/pumpkin-apple-cider-bisque-recipe/