Ginger-Pumpkin Bisque

Fresh ginger adds a delightful kick to this bisque that delivers on richness without the fat of heavy cream. To turn this into an appetizer for the holidays, consider adding a mound of fresh crab meat to the center of each soup.


Canola oil 1/2 Tablespoon
Onion 1 , finely chopped
Minced ginger 3/4 Tablespoon
Minced garlic 1 Tablespoon
Dried thyme 1/2 Teaspoon
Ground cinnamon 1/4 Teaspoon
Ground black pepper 1/4 Teaspoon
Salt 1/8 Teaspoon
All purpose flour 1 Tablespoon
Low sodium vegetable broth 14 1/2 Ounce ((1 can))
Water 1 Cup (16 tbs)
Canned pumpkin puree 30 Ounce ((2 cans))
Skim milk 1 Cup (16 tbs)
Fat free sour cream 1/4 Cup (4 tbs) ((to serve, optional))
Chopped chives 2 Tablespoon ((optional))



1.In a pot, heat oil and saute onion in it for 6-8 minutes or until soft.

2.Add ginger, thyme, garlic, cinnamon, pepper, salt and stir well.

3.Add flour, vegetable broth, water and stir well.

4.Add pumpkin puree and mix well. Bring to boil and then reduce the heat.

5.Simmer for 10 minutes.

6.Stir in milk and garnish with sour cream and chives before serving.


7.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4