Go Back
Print

Savory Roasted Pumpkin and Vegetable Bisque

A delicious savory soup that highlights the flavors of fall - pumpkin and roasted vegetables!

Course Dinner, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Author Kristen | Ella Claire & Co.

Ingredients

  • 1 pie pumpkin
  • 3 medium potatoes peeled
  • 3 carrots peeled
  • 2 medium yellow onions
  • 1 cup raw pumpkin seeds the little green ones, not the white ones from your pumpkin
  • salt
  • 1 tsp. pepper
  • 1/2 cup olive oil
  • 6 cups Water
  • 2 Tbs “Better Than Bouillon” chicken flavored
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 420 degrees. Cut your pumpkin in half and scrape out the guts.I saved my pumpkin seeds to roast for a snack later. Then slice your pumpkin into big chunks, leaving on the skin. I used approximately 3 1/4 pounds of pumpkin.
  2. Next, chop up the rest of your veggies {onion, potato, carrots} into big chunks.

  3. Place pumpkin, onions, carrots, and potatoes on a greased cookie sheet and drizzle with 1/2 cup of Olive oil. Cover with foil and pop in your 420° oven for about 25 minutes. Remove foil and bake for an additional 20 minutes or until all veggies are tender and soft. They should be browned, but not black. This roasting part gives them such a great flavor.

  4. While veggies are roasting in the oven, grab a greased cookie sheet and spread your raw pumpkin seeds out for roasting. Spray a bit of the cooking spray on them and sprinkle with salt. These raw pumpkin seeds are different than the seeds we got out of our pumpkin. I buy them in bulk at our local grocery store.  I buy them in bulk at our local grocery store, also called pepitas.

  5. When all veggies are tender, remove from the oven and set aside. Pop your seeds in the oven for 2 minutes. Remove from oven, stir around, and pop back in the oven for an additional 2 minutes. Watch them carefully as they burn very easily.

  6. Remove from the oven and set aside.

  7. On the stove in a large soup pot, begin to boil 6 cups of water. Mix in 2 Tbls. of “Better than Bouillon.”

  8. Stir the roasted veggies into the broth, removing the pumpkin from its skins. Discard skins and bring broth and veggies to a boil again.

  9. Remove pot from heat and puree to desired consistency using an immersion blender.

  10. Add 1 cup of heavy cream and 1 tsp. ground black pepper, mixing well. Salt to taste.
  11. Serve immediately in soup bowls. Top with a little extra splash of cream and the roasted raw pumpkin seeds. Serve with a good, crusty bread.

Recipe Notes

Better than Bouillon can be a bit expensive, but I buy mine at Costco and it is much cheaper than other stores. It also lasts a long time and adds such a delicious, savory flavor to soups.

 

I use an immersion blender because I like my soup to have a little texture. An immersion blender allows me to control how much or little the soup gets blended. You can use a blender by blending small amounts of soup at a time and then putting pureed soup into a different pot. BE CAREFUL! Make sure your blender can handle hot liquids. Also, steam builds up under the blender lid and the hot soup can splatter when you remove the lid.