• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pumpkin-Apple Bisque in Jack-O'lantern Bowls

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 8 sm Pumpkins (about 1 pound
  • -each)
  • 1/3 c Unsalted butter
  • 2 tb Unsalted butter
  • 1 sm Onion; 1/4 inch dice
  • 1/4 c All-purpose flour
  • 6 c Milk or half-and-half;
  • -heated
  • 1 Bay leaf
  • 1 cn (29 oz) of pumpkin puree
  • Salt
  • Freshly ground pepper
  • 1 Apple; peeled, 1/8 inch dice
  • 1 ts Fresh thyme
  • 1 pn Freshly grated or ground
  • -nutmeg
  • 1/4 c Dry sherry (optional)
  • 1 c Heavy cream; whipped


Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out
part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or
stockpot, melt 1/3 cup butter over medium heat and sauté onion until
translucent, about 3 minutes.

Add the flour and stir to form a paste. Cook and stir over low heat for 2
minutes. Gradually whisk the warm milk or half-and-half into flour mixture.
Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the
pumpkin puree and simmer an additional 15 minutes over low heat.

Strain through doubled cheesecloth or pass through a food mill. Season with
salt and pepper to taste. In a medium saucepan, melt the remaining 2
tablespoons butter and sauté the apple for 2 minutes.

Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple
is tender by not mushy.

Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if
using, to the hot soup and pour into the pumpkin bowls on top of the

Top with a dollop of whipped cream and serve.

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