Homemade pumpkin soup on a black table

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What Is A Bisque?

The “bisque” is originally a culinary French term for a creamy, smooth, and highly seasoned soup. It is taught that the name “Bisque” is derived from the Bay of Biscay, famous for seafood and crustaceans. The “bisque” is classically a coulis of crustaceans, usually, lobster, shrimp, or crab. Squash bisque is the typical creamy, healthy, delicious, and rich soup to warm your heart in winter. Serve as a side dish, on Thanksgiving or a Christmas table.


  • 1 pound butternut squash, peeled, seeded, and cubed
  • 1/2 cup pumpkin, cubes
  • 1/2 cup onion, chopped
  • 1/4 cup carrot, cubes
  • 4 cups chicken or meat broth
  • 1 tablespoon butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried, marjoram crushed (optional)
  • 1 teaspoon cornstarch (optional)
  • 2 tablespoons water
  • Croutons
  • Unshelled pumpkin seeds (optional)


  1. In a large covered pan or cast-iron casserole, cook together: the butternut squash, pumpkin, onion, carrot, three cups of chicken or meat broth, salt, black pepper, and marjoram.
  2. Over medium heat, bring the vegetables to boiling, simmer, uncovered, about 30 minutes.
  3. When the vegetables are tender and soft, remove the pan from heat, and let the ingredients cool down.
  4. Purée the soup into a blender or food processor, or use a hand blender, then pass through a chinois strainer.
  1. Put the soup back into the pan, dilute the cornstarch with 2 tablespoons water, then added it to the soup, with the remaining cup of broth, if necessary, to the desired consistency. Stir.
  2. Over low heat, add the heavy cream and butter, stir, and bring to the boil, for two minutes, then remove from heat
  3. Serve with croutons, and garnish with pumpkin seeds.

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