Pumpkin Bisque
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.
Ingredients
- 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)
Directions
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
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Rated 4 out of
5
by
lindaandstan from
Not all of us have time to cook!
While I agree with the other review that it would have been helpful to have a full recipe, there are situations when I just don't have the time to create a homemade soup, so I welcome the opportunity to use a shortcut. I made this bottled version and it was good. In the time the soup was simmering, I made the salad and bread. Yes, those bottles are expensive, but more expensive is going out! Nice to have solutions in my pantry for quick meals when needed!
Date published: 2015-09-18
Rated 1 out of
5
by
Kotehok from
Horrible - waste of time
You will learn absolutely nothing important from this recipe other then how to reconstitute a product. I wanted to find out how to be able to make this soup from scratch, not directions on how to purchase a can.
Date published: 2015-08-25