Curried Pumpkin Bisque Recipe

Curried Pumpkin Bisque


  • 2 tablespoons olive oil
  • 1 small onion, chopped (1/3 cup)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon grated gingerroot
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground red pepper (cayenne) or to taste
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 cup half-and-half
  • 1 cup vegetable broth
  • ¼ cup sour cream
  • Fresh chives, if desired


  1. In 2-quart saucepan, heat oil over medium heat. Cook onion in oil 5 minutes, stirring occasionally, until softened.
  2. Stir in garlic, curry powder, salt, gingerroot, black pepper and red pepper. Cook and stir 1 minute.
  3. Stir in pumpkin, half-and-half and broth.
  4. Cook 4 minutes longer.
  5. Remove from heat; cool 5 minutes.
  6. In blender, place pumpkin mixture. Cover; blend on high speed 30 to 60 seconds or until smooth.
  7. Divide bisque evenly among 12 shot glasses, using 1/4 cup in each.
  8. Top each with 1 teaspoon sour cream. Garnish with chives.

Everyone loves pumpkin this time of year. Take pumpkin to a whole new level with Curried Pumpkin Bisque Shooters!

Looking for complimentary drink for this dish. This is new fall favorite drink that I discovered.  A delicious Honeycrisp Apple Sangria recipe. The drink can be paired with the this Curried Pumpkin Bisque Shooters for a Happy Hour nibble or you can serve it for a Thanksgiving starter.

The soup can also be served as a traditional Thanksgiving dish.




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