This Roasted Garlic and White Pumpkin Bisque celebrates fall’s most comforting flavors, elevated with a touch of sophistication. Often overlooked in favor of its orange counterpart, white pumpkin offers a subtly sweet and nutty flavor that genuinely shines when roasted. The addition of roasted garlic brings a deep, caramelized richness, complementing the natural sweetness of the pumpkin and creating a layered flavor profile that’s both earthy and indulgent. This bisque perfectly embodies fall comfort with its creamy, velvety texture and warm, aromatic spices like nutmeg and fresh thyme.
The process of roasting the pumpkin intensifies its sweetness and gives the soup a beautifully rich color and complex base. Roasting a whole bulb of garlic alongside the pumpkin caramelizes its cloves, mellowing their sharpness and infusing the soup with a savory depth that complements the pumpkin’s sweetness. Onions and garlic are sautéed in extra virgin olive oil, forming the aromatic backbone of the dish and laying the foundation for the thyme and nutmeg to shine. The gentle warmth of these spices adds a cozy, seasonal touch, while a tablespoon of white wine vinegar introduced at the end brings brightness and balance, cutting through the richness of the cream.
The addition of heavy cream provides the luxurious texture that makes this bisque indulgent, but the dish remains versatile enough to adapt to a variety of dietary preferences. For those seeking a vegan option, coconut milk or cashew cream can replace the dairy, delivering the same luscious consistency with a subtle twist in flavor. Similarly, nutritional yeast or vegan Parmesan can be used instead of traditional cheese for garnish, ensuring this dish caters to all guests at your table.
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The garnishes elevate this bisque to the next level in flavor and presentation. Toasted pumpkin seeds add a delightful crunch contrasting with the creamy soup, while grated Parmesan cheese enhances the richness. A drizzle of extra virgin olive oil lends a touch of elegance, and a sprinkle of fresh thyme or nutmeg on top completes the dish, making it as aromatic as it is visually stunning.
The blend of roasted pumpkin and garlic, warm spices, and creamy textures makes it an indulgent dish without being overly heavy. This Roasted Garlic and White Pumpkin Bisque is a delicious way to embrace the warmth and flavors of autumn, perfect for cozy evenings or festive gatherings. It’s a dish that’s satisfying to the palate and showcases how simple ingredients can create something truly memorable.
Roasted Garlic and White Pumpkin Bisque
4
servings30
minutes50
minutes1
hour20
minutesThis Roasted Garlic and White Pumpkin Bisque combines the natural sweetness of roasted white pumpkin with the rich, caramelized depth of roasted garlic. Finished with warm spices, a touch of white wine vinegar, and creamy textures, it’s a comforting and elegant dish perfect for fall.
Ingredients
1 medium white pumpkin
2 tablespoons extra virgin olive oil
1 small onion, diced
1 head of garlic
1 tablespoon fresh thyme
1 teaspoon ground nutmeg
1 tablespoon white wine vinegar
4 cups vegetable broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated
to taste, salt and ground black pepper
for garnish, toasted pumpkin seeds
for garnish, grated Parmesan cheese
for garnish, extra virgin olive oil
Directions
- Roast the Garlic and White Pumpkin:
Preheat your oven to 400°F (200°C).
Slice the pumpkin in half and remove the seeds. Place the halves cut-side down on a baking sheet. Cut the top off a garlic bulb to expose the cloves. Drizzle the garlic with extra virgin olive oil, wrap it in foil, and place it on the same baking sheet. Roast for 45 minutes, or until the pumpkin flesh is tender and the garlic cloves are soft and golden.
Let the pumpkin cool slightly, then scoop out the flesh and set it aside. Squeeze the roasted garlic cloves out of their skins and set aside. - Prepare the Aromatics:
Heat the extra virgin olive oil over medium heat in a large pot. Add the diced onion and sauté for 4-5 minutes, until softened and translucent. Stir in the roasted garlic, thyme, and nutmeg. Cook for 1-2 minutes, until fragrant. - Add the Pumpkin and Simmer:
Add the roasted pumpkin and vegetable broth to the pot. Stir to combine and bring the mixture to a gentle simmer. Cook for 20 minutes. - Blend and Finish:
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and puree in batches.
Stir in the white wine vinegar and heavy cream. Season with salt and freshly ground black pepper to taste. Simmer for 5 minutes to heat the cream through. - Serve:
Ladle the bisque into bowls and garnish with toasted pumpkin seeds, a sprinkle of grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Notes
- To Make It Vegan: Substitute the heavy cream with coconut milk and omit the Parmesan cheese to make this soup vegan.