Pumpkin Bisque: The Best Fall Soup Recipe You’ll Ever Get


So, do you want to read one of the best fall recipes you’ll ever taste? If you’re a fan of pumpkin, this is for you! Don’t worry, I won’t tell a long tale about my years in the mid 1990s making this soup with my mom in the kitchen… Sending you into a panicked search for that “Jump to Recipe” button. However, I will say, it does bring back some fond memories of us cooking together and beautiful family time. I’m craving it right now.

A Thanksgiving table set with acorn shaped bowls of pumpkin bisque

Truly, nothing reminds me more of fall and Thanksgiving than my mother’s sherried pumpkin bisque. I dream about it all year round but for some reason, it never seems right to make it in any other season–who knows? Because this soup mixes pumpkin with some other vegetables, the taste of pumpkin isn’t overwhelming but perfectly balanced. Anyway, here’s the recipe, get ready to bookmark it.

The Pumpkin Bisque Recipe

Sherried Pumpkin Bisque

This creamy pumpkin and vegetable soup is rich in Vitamin A, low in fat, and simple once you grab all the ingredients! Perfect for a fall day or Thanksgiving starter.
Prep Time10 minutes
Active Time20 minutes
Course: Soup
Keyword: fall, pumpkin, soup, Thanksgiving
Yield: 4 servings
Author: Ana-Sofia DuLaney


  • 1 pot or saucepan
  • 1 stick blender or food processor


  • 2 cups pumpkin puree make sure it's not pumpkin pie puree
  • 3 cups chicken broth
  • 2 stalks celery sliced
  • ½ medium onion sliced
  • cup half and half
  • 1 TBSP sherry
  • freshly ground pepper to taste
  • red pepper flakes to taste or as a garnish
  • minced parsley to taste or as a garnish


  • To start, wash and slice your vegetables and gather your ingredients.
  • In a pot or saucepan, combine the pumpkin puree, chicken broth, celery, and onion. Then simmer, uncovered for 20 minutes, everything should be softened. If your soup thickens too much, add more broth and cover the pan.
  • Using your stick blender or food processor, carefully puree your soup. I like to use the stick blender because you can do it in the same pot and it's a little less mess.
  • Once blended, stir in the half and half and reheat your soup.
  • Put in the sherry and black pepper and garnish with the red pepper and parsley when serving.
  • Enjoy!

You can always omit the sherry, but it’s just for a quick taste, and it’s so little, I trust feeding it to kids. My kiddo loves this soup! Personally… I highly recommend doubling up the recipe. It freezes well, and you’ll want to save some for a crisp fall day. For more recipes that I’ve shared with my family, you can read an easy paella recipe or my take on bibimbap

Let me know when you plan on trying this pumpkin bisque and your favorite fall memory!

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Ana-Sofia DuLaney
Ana-Sofia is a Miami native that chose to never leave her hometown. She attended FIU and is an attorney that graduated from the University of Miami School of Law. Ana-Sofia finally became more than friends with her childhood neighbor after over 10 years, and now they are happily married! She was a proud dog mom before she became a human mom, and after the birth of their now four-year-old son, Ana-Sofia has been lucky enough to work from home. In August 2021, their family grew by one more and they welcomed a new baby boy to the bunch! She loves traveling with her family but also loves staying home curled up on the couch. An avid Dave Matthews fan, Ana-Sofia is also a self proclaimed extroverted introvert, grammar freak, Harry Potter obsessed, Heat and UM cheering, and gardening loving mama that hopes she’s doing right by her sons while trying to reduce her ecological footprint. Follow her on Instagram as she tries to live each day fully @TheAnaMachine or her gardening journey on @GardeningInJeans