Tomato Pumpkin Bisque By Kelly Miller • October2,2013 • Updated January 21, 2022 • 3 Comments 1.7K 25 Jump to Recipe This delicious Tomato Pumpkin Bisque uses canned pumpkin as a thickener – SO good and a super quick weeknight dinner idea! So, you all know how much I’m obsessed with coffee. Like, totally a zombie without it, don’t you dare ask me for one more banana until I finish this cup, obsessed. Apple, pumpkin, and Crockpot recipes aside, there is seriously nothing better than a cup of hot coffee sitting outside enjoying the chilly fall weather. Am I right? So that brings us to yesterday. We bought new phones (finally have a smart phone, yay!) and Paul unplugged our Keurig to plug in our phone chargers on the counter. The thing has worked fine, providing me with 3 solid cups of coffee per day, if not more. So when he went to plug it back in, the unthinkable happened. Yep. It won’t turn on. Just because we unplugged it. … I’m seriously lost in the mornings. I’ve been getting coffee at Sheetz (local convenience store) on my way to work and it is just not the same as my beloved K cups. Keurig was really nice on the phone and they will replace it at a discount, but I’m not sure. Maybe we should just go back to the old fashioned coffee pot. What do you think? So if I can’t have my coffee to enjoy this amazing fall weather, I thought I’d make a fall soup. And this totally fits the bill! This is a savory tomato soup, thickened up with pumpkin puree – it’s an amazing and simple soup. A close second to my hot cup of coffee on an autumn day. 🙂 What a great weeknight dinner this fall! This Tomato Pumpkin Bisque would go great with: Cheddar Parmesan Bread Easy Onion & Dill Biscuits Homemade DIY Biscuits (Bisquick) Tomato Pumpkin Bisque This delicious Tomato Pumpkin Bisque uses canned pumpkin as a thickener - SO good and a super quick weeknight dinner idea! 5 from 1 vote Print Pin Rate Course: DinnerCuisine: AmericanKeyword: recipe for tomato pumpkin bisque Prep Time: 10 minutes minutesCook Time: 25 minutes minutes Servings: 6 servings Calories: 180kcal Author: Kelly Miller Ingredients▢ 1/4 cup butter▢ 1/2 cup onion diced (frozen is fine)▢ 4 cups chicken broth▢ 28 oz can whole tomatoes▢ 30 oz pumpkin puree▢ 1 tablespoon dried parsley▢ 1/4 cup green onion diced and divided▢ 1/2 cup sour cream InstructionsMelt butter over medium heat in stock pot and sauté onion until tender.Add chicken broth and simmer for 15 minutes.Meanwhile, using a blender, puree tomatoes until smooth.Add tomato mixture to stock pot along with the pumpkin, parsley, and 2 tablespoons green onion.Continue to simmer stirring often for an additional 10 minutes, or until completely heated through.Serve warm with a dollop of sour cream and green onion garnished over top. NutritionCalories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 854mg | Potassium: 749mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22566IU | Vitamin C: 32mg | Calcium: 126mg | Iron: 4mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.7K 25
Kelly Miller says October 6, 2013 at 5:24 pm The pumpkin adds a thick, creaminess to the soup, and great flavor. Thanks so much for stopping by! Reply
Miz Helen says October 6, 2013 at 6:18 pm Hi Kelly, We will just love your combination of tomato and pumpkin, this looks like a delicious bisque. Thank you so much for sharing with Full Plate Thursday, and have a great weekend.Miz Helen Reply
Katherines Corner says October 7, 2013 at 2:50 pm Thank you for sharing this yumminess at the Thursday Favorite Things Blog Hop. I featured you on Katherines Corner today ♥ Reply