A perfect first course for an elegant autumnal dinner party or a Thanksgiving feast, this soup comes together in minutes with the help of our soup starter. The bisque is also delicious for a simple lunch or supper, accompanied by a tossed green salad and crusty bread.
- 1 jar (2 lb./907 g) pumpkin bisque soup starter
- 2 cups (16 fl. oz./500 ml) low-sodium vegetable or chicken broth
- Crème fraîche for garnish (optional)
- Pepitas (toasted pumpkin seeds) for garnish (optional)
In a saucepan over medium-high heat, combine the soup starter and broth. Bring to a simmer and cook, stirring occasionally, until the soup is heated through. Ladle into bowls, swirl in a spoonful of crème fraîche, sprinkle with pepitas and serve immediately. Serves 6.
Williams-Sonoma Test Kitchen