This is the second installment of the #MarinatedPumpkinSeries, and y'all are going to be so thrilled to know that this is one of the simplest dishes to date. It's quick, can be easily prepared the night before, and makes for some yummy leftovers. It's the perfect, filling dish for a chilly autumnal night and will make you bless the pumpkin gods for such a savory soup. 

I didn't know a lot about cooking pumpkin in savory dishes. Ok, I didn't know anything about cooking pumpkin in savory dishes. The right spices evaded me; I was torn between cinnamon and sage. What direction do I go in???? 

Well the spices ended up being... OK. I put two bay leaves in it as a last minute flavoring and regretted it so much in the end. It gave the bisque this strange spice that just did not flow very well with everything else. I omitted it from the recipe because I really don't want to subject you to that. So please, if you're messing around with your spices in this recipe, for the love of jesus, do not put bay leaves in there. Please. 

Pumpkin Bisque


1/4 cup olive oil 

3 cloves garlic

1 white onion 

2 sweet potatoes

2 cups pumpkin puree

1 box vegetable stock (1 qt)

1/4 cup mascarpone cheese

1/3 cup light cream 

1/2 Tbs ground sage

1 Tbs cinnamon 

1/2 Tbs ground ginger

1/2 Tbs nutmeg

S & P to taste 


The obvious first step: grab your veggies! There are three sweet potatoes pictured here but I realized thereafter that two is sufficient. You are probably a pro at chopping sweet potatoes, onions, and garlic by now. So get cracking! You want smaller, diced up pieces, as we want them to cook pretty quickly in the sautee. 

Get the largest pot you have and turn the heat up to medium high. Add the olive oil. After a few minutes of heating up, add the sweet potatoes, onion, and garlic, moving them constantly until caramelized. 

Once the veggies have softened, add the pumpkin. Stir it around just to heat it up a pit, then add all of the veggie stock, stirring until combined. Leave uncovered and let it come to a boil.

Once it's boiling, lower the heat to a simmer. Add the mascarpone and the cream, and stir until combined. Add all the spices. Feel free to play around with these! I was very confused through most of this experience. 

Anyway, once everything is added you can keep the flame on a simmer and leave the bisque alone, covered for 25-30 minutes, stirring occasionally. 

The longer you let it cook, the better. I'd say a maximum time for this soup is about an hour. The minimum is 25 minutes. You want those spices to really integrate in the flavor of the soup. 

Now wasn't that just so easy? Serve a few spoonfuls of your pumpkin bisque in a bowl and top with a dollop of mascarpone cheese, cinnamon, and freshly cracked pepper.