Pumpkin-ginger bisque

SmartPoints® value per serving
Total Time
1 hr 12 min
25 min
42 min
For this savory soup recipe, try to seek out sugar pumpkins. Sometimes called pie pumpkins, they are smaller than the jack-o-lantern carving variety and much better for cooking. The flesh is smoother and has a more pronounced pumpkin flavor. The soup comes together in one pot and features onions, garlic, ginger, fresh apples, and sour cream, and is topped with pumpkin seeds just before serving. If you have an immersion blender, feel free to use it here, as you can avoid transporting hot liquid to your blender in batches and just blend the soup right in the pot. Pumpkin and apples may evoke the fall, but you may find yourself making this delicious soup all year-round.


Olive oil

1 tsp

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

2 medium clove(s), minced

Ginger root

1 Tbsp, peeled and grated fresh

Fat free reduced sodium vegetable broth

4 cup(s)

Uncooked pumpkin

3 pound(s), sugar variety, peeled, seeded, and cut into 1-inch chunks (6 cups)

Fresh apple(s)

1 large, peeled, cored, cut into 1/2-inch pieces

Table salt

¾ tsp

Black pepper

¼ tsp

Light sour cream

¼ cup(s)

Roasted pumpkin seed kernels

3 Tbsp


  1. Heat oil in large Dutch oven over medium-high heat. Add onion and cook, covered, stirring occasionally, until golden, about 5 minutes. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add broth, pumpkin, apple, salt, and pepper to Dutch oven and bring to boil. Reduce heat and simmer, partially covered, until pumpkin is very tender, about 30 minutes.
  3. Remove saucepan from heat and let soup cool 5 minutes. Puree soup in blender in batches.
  4. Return soup to Dutch oven. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes. Remove from heat and whisk in sour cream. Serve sprinkled with pumpkin seeds.
  5. Per serving: 1 cup soup and 1/2 tablespoon pumpkin seeds