Sweet Corn and Pumpkin Bisque recipe

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Ingredients

1 (15 ounce) can sweet cream-style corn
2 tablespoons chopped onion
1 (15 ounce) can pumpkin
1 (14 ounce) can chicken broth
¼ cup orange juice
2 teaspoons cornstarch
¾ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 cup heavy whipping cream

Nutrition Info

235.7 calories
carbohydrate: 24.3 g
cholesterol: 56 mg
fat: 15.5 g
fiber: 3.3 g
protein: 3.5 g
saturatedFat: 9.4 g
servingSize: -
sodium: 922.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine creamed corn and onion in a blender. Process until pureed and strain into a saucepan. Add pumpkin, broth, orange juice, cornstarch, coriander, salt, nutmeg, and black pepper. Mix well and bring to a boil, stirring occasionally, 5 to 10 minutes. Stir in heavy cream, heat until warmed through, but do not boil, about 5 minutes more.

Recipe Yield

6 servings

Recipe Note

A simple and wonderful pumpkin bisque that you can prepare ahead of time to enjoy on its own or as a fantastic complement to grilled salmon and asparagus. Garnish generously with nutmeg, cayenne pepper, and toasted (or plain) coconut.

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