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Soups & Stews
Mushroom Pumpkin Bisque
Creamy pumpkin bisque with earthy mushrooms, fresh sage, and warm spices. The mushrooms add depth that balances the pumpkin's sweetness, while sage and nutmeg bring classic fall flavor. Pureed until silky smooth and finished with cream. Garnish with toasted pumpkin seeds and a drizzle of olive oil.
Prep15 minutes
Cook35 minutes
Serves4-6
Ingredients
- 8 oz mushrooms (cremini, button, or shiitake), sliced
- 2 cups pumpkin puree (canned or fresh-roasted)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp fresh sage, chopped (or 1 tsp dried)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- 1 tbsp maple syrup (optional)
- Salt and pepper to taste
- Toasted pumpkin seeds and fresh sage for garnish
Instructions
- 1. Heat olive oil and butter in a large pot over medium heat. Add mushrooms and cook 5-7 minutes until golden and tender.
- 2. Add diced onion and saute until translucent, about 5 minutes.
- 3. Stir in garlic and sage. Cook 1 minute until fragrant.
- 4. Add pumpkin puree, cumin, and nutmeg. Cook 2-3 minutes, stirring to bloom the spices.
- 5. Gradually pour in broth, stirring to combine. Bring to a gentle simmer and cook uncovered 15 minutes.
- 6. Remove from heat. Puree with an immersion blender (or in batches in a regular blender) until silky smooth.
- 7. Return to low heat. Stir in cream gently — do not boil. Season with salt, pepper, and maple syrup if using.
- 8. Ladle into warm bowls. Garnish with toasted pumpkin seeds, a drizzle of olive oil, and a fresh sage leaf. Serve with crusty bread.
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