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Cream of Pumpkin Bisque

servings: 4-6
Cream of Pumpkin Bisque

prep time

total time




Cream of Pumpkin Bisque

servings: 4-6

Hood® Cream Pumpkin Bisque:


  • 1 three-pound pumpkin* or squash (any type of hard squash – ie. Butternut, acorn or blue hubbard) 
  • 2 Tbsp canola oil
  • 3 Tbsp brown sugar (loose or packed depending on desired sweetness)
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1/2 tsp freshly-grated or ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 Spanish onion sliced 1/8” thin
  • 2 small whole cloves of garlic, peeled
  • 4 Tbsp (1/2 stick) unsalted butter, divided
  • 1 cup Hood® Heavy Cream


Spiced Hood Whipped Cream (optional):

  • 1/2 cup Hood® Whipping Cream
  • 1/2 tsp vanilla extract 
  • 1 Tbsp sugar 
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • Pinch salt



Bisque directions:
Preheat oven to 325 degrees F.

Split pumpkin or squash in half with a large chef’s knife. Scrape out all seeds using a sturdy spoon and discard seeds and pulp.

Rub pumpkin inside and out with canola oil, then lightly sprinkle the inside with brown sugar, salt, pepper, nutmeg, cinnamon, and allspice.

Place pumpkin/squash halves on a cookie sheet with the skin side down. Fill cavity with sliced onion, garlic and butter. Cover with foil.

Roast at 325 degrees for 45 minutes. Pumpkin/squash is done when a fork can easily run through the flesh without resistance.

Remove from oven and allow to cool for 5 minutes or until able to handle comfortably.

With a rigid spoon, scrape all flesh of pumpkin/squash, onion, garlic and natural juices away from the skin and into a bowl; discard the skin.

Blend cooked pumpkin/squash mixture in blender for 2 minutes on high, or until smooth. Add 1 cup of Hood Heavy Cream and blend just until mixed. Serve immediately. (Optionally, top with Spiced Hood Whipped Cream).

*32 ounces (two 16 ounce cans) of canned pumpkin can be substituted for fresh, if needed.

Spiced Hood Whipped Cream directions:
To make Spiced Hood Whipped Cream, whisk together whipping cream, vanilla extract, sugar, cinnamon, allspice and salt in small mixing bowl until soft peaks form. 


By: Chef Chris Coombs


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