Ok…so I must admit, I am not much of a fan of “sweet” soups and/or bisques. Honestly, that’s why I have never ventured into creating a recipe for Pumpkin or Butternut Squash Soup. The wheels were spinning in my head as to how I could create a pumpkin bisque recipe using pie pumpkins, that was more on the savory side. Then it hit me. Use sage sausage! Genius! Hope you enjoy my recipe for Pumpkin Sage Sausage Bisque as much as I loved creating it!
Naturally, I created a short TikTok video making this fabulous fall soup recipe. Be sure to check it out down below in the recipe. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
FRESH PIE PUMPKINS VS CANNED PUMPKIN
It’s Fall, y’all! Visit any of your local farmer’s market, and you will surely be able to find pie pumpkins. Do NOT use “decorative” pumpkins as the base for this savory soup. The roasting of the flesh of the pumpkin, along with the seeds, really elevates the flavor of this Pumpkin Bisque.
However, if you want to make this pumpkin soup out of season, or cannot locate pie pumpkins, skip the roasting and substitute with canned pumpkin (not the canned pumpkin for pies).
HOW TO ROAST PUMPKINS FOR BISQUE
Probably the most difficult part to roasting the pumpkin is cutting into it. No, seriously. It’s a B****! Grab a super sharp knife and cut around the stem of the pumpkin, creating four pieces. Cut those pieces into long wedges.
Roasting flesh side down will help to soften the flesh. Once roasted, the pumpkin skin will easily peel away from the flesh.
TIPS ON MAKING THE BEST ROASTED PUMPKIN SAGE SAUSAGE BISQUE
Seriously, this recipe for Roasted Pumpkin Sage Sausage Bisque is quite easy to prepare. The final texture of this Pumpkin Bisque is a matter of preference. You may, or may not use all of the stock/cream, as suggested. Add additional chicken stock for a thinner consistency.
If you do not own a blender, toss the roasted pumpkin and potatoes into a deep bowl or pot. Use an immersion blender to create your desired consistency with the stock and cream. I do not suggest doing this in the same pot with the browned sausage.
Taste for salt throughout. The pumpkin and potatoes can stand up to a bit of extra salt.
WHAT TO DO WITH FRESH PUMPKIN SEEDS
Did you know that pumpkin seeds are full of vitamins, minerals, fiber antioxidants and protein? So, if you are carving out that pumpkin for a Halloween jack-o-lantern, or making this Pumpkin Bisque recipe, do NOT throw out the seeds.
Once you remove the seeds from the flesh of the pumpkin, give the seeds a rinse. Roasting pumpkin seeds is a great option, as it really brings out their flavor. Roast with oil, or butter. Roast with, or without salt. Alternatively, get a bit wild and toss the pumpkin seeds with your favorite seasoning. Keep an eye on the seeds as they are roasting. Toss often, as the seeds can easily burn.
Here are a few ideas on how to enjoy roasted pumpkin seeds:
- garnish for soups/bisques
- on salads
- as a snack
- in desserts
- nut butter
HOW TO SERVE ROASTED PUMPKIN SAGE SAUSAGE BISQUE
Serve the pumpkin bisque, immediately. Of course, you do not have to get as fancy as I did and serve the soup in a carved out pumpkin. However, it was pretty cute and pleasing to the eye. Use my suggestions for garnish, add a few crunchy croutons, and/or your own ideas.
This Roasted Pumpkin Bisque Soup is super hearty. Enjoy with crusty bread, your favorite grilled cheese, or a side salad.
WHAT TO DO WITH LEFTOVER PUMPKIN BISQUE
Leftover Roasted Pumpkin Sage Sausage Bisque will last in the fridge (sealed in an airtight container) for up to three days. Pumpkin bisque, stored the same way, can also be frozen for up to two months.
As with most soups and bisques that contain cream, be sure to reheat low and slow on top of the stove, to avoid separation.Print
PUMPKIN SAGE SAUSAGE BISQUE
- Total Time: 55 minutes
- Yield: 6 servings 1x
SOUP SEASON!!! The wheels were spinning in my head as to how I could create a pumpkin bisque using pie pumpkins that was more on the savory side. Then it hit me. Use sage sausage! Genius! Hope you enjoy my recipe for Pumpkin Sage Sausage Bisque as much as I loved creating it!
- 1 medium to large pie pumpkin, or two cans
- 1 baking potato, peeled and sliced
- 2 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 pound sage sausage
- 2 garlic cloves, minced
- 1/2 onion, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 3/4 cup heavy whipping cream
- drizzle of heavy whipping cream or sour cream, for garnish
- finishing oil, for garnish (optional)
- roasted pumpkin seeds, for garnish
- fresh chopped parsley, for garnish
- Heat oven to 400°.
- Cut the pumpkin into four pieces around the stem.
- Slice the four pieces into long wedges.
- Remove the seeds from the flesh. Rinse and reserve.
- Place on a sheet pan (skin side down) with the sliced potato.
- Drizzle the flesh and potato slices with olive oil.
- Season with kosher salt and black pepper.
- Turn the pumpkin flesh side down.
- Roast for about 1/2 hour, or until you can easily stick a fork through the flesh.
- As the pumpkin and potatoes are roasting, brown the sausage in a soup pot.
- Once the sausage is almost browned, add in the minced garlic and onions.
- Season with kosher salt and black pepper.
- Allow the sausage to fully cook.
- When the pumpkin is tender, peel away the skin and discard.
- Add the reserved pumpkin seeds to the same pan. Roast until brown.
- Add the roasted pumpkin and potato to a stand up blender. (See alternative in post)
- Add one cup of the stock and 1/2 cup of the cream to the blender.
- Season with a touch of kosher salt.
- Check consistency.
- Add the remaining stock and cream to create desired consistency.
- Blend again.
- Pour the pumpkin mixture into the soup pot.
- Taste for salt.
- Reheat slowly.
- Serve immediately with suggested garnishes, or your own.
SEE POST FOR NOTES!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Bisque
- Serving Size: 1 bowl
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