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Maple Pumpkin Bisque

Servings 2 .5 quarts (10 cups)



  • 2 tablespoons butter
  • 3/4 cup red onion finely diced (about 1 small red onion)
  • 2 cloves garlic minced
  • 1/2 cup marsala wine
  • 4 cups organic chicken stock
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 29 ounce can pureed pumpkin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 1 cup heavy cream
  • 1 cup pure maple syrup

Optional Garnish

  • sour cream
  • fresh herbs


  • In a heavy stock pot, melt 2 tablespoons butter over low heat.
  • Add 3/4 cup finely diced onion and minced garlic cloves.
  • Stir in ground cinnamon and ground nutmeg,
  • Stir and cook over low heat until onions are translucent, but do not brown.
  • Add 1/2 cup marsala wine and 4 cups chicken stock.
  • Turn up the heat and bring to a boil.
  • Turn the heat down and simmer on low for 15 minutes.
  • Stir in canned pumpkin and maple syrup.
  • Cook for a few more minutes until thoroughly heated.
  • Cool mixture.
  • Process in a food processor or use an immersion blender until velvety smooth.
  • For best flavor, refrigerate in a glass container for a few hours or overnight to allow flavors to meld.
  • Return pumpkin soup to stock pot and add heavy cream, salt and pepper.
  • Continue stirring and slowly heat until steaming. DO NOT BOIL or soup may separate.
  • Serve steaming hot.
  • Optional: garnish with a dollop of sour cream or fresh herb sprigs.