Fall is the perfect time to try pumpkin soup. The warm, earthy flavors of the pumpkin are enhanced by tomato and fresh basil. Pumpkin soup is a staple for many different cultures and is served with a variety of other ingredients. But pumpkin is the star.

Pumpkin Basil Bisque

Courtesy of Colleen Smith, owner, Tea Bar & Bites Café, Springfield


1 large yellow onion, diced
1⁄4 cup butter
1⁄2 pound fresh tomatoes, diced (or diced canned tomatoes)
1⁄2 pound carrots, fresh or canned, roughly chopped
1 can pumpkin
4 cups vegetable broth, divided
4 tablespoons fresh basil, chopped
Pinch of sugar
1 cup half-and-half
1 cup milk
Salt and pepper to taste Parmesan cheese


In a soup pot, sauté onion in butter for 4 to 5 minutes. Add tomato and simmer gently for 5 to 6 minutes.

In a food processor, purée carrots, pumpkin, and 2 cups of vegetable broth until smooth. Add pumpkin mixture to onion and tomato in a soup pot. Add basil and sugar. Fold in remaining vegetable broth, half-and-half, and milk. Heat slowly until hot. 

Season with salt and pepper. Garnish with Parmesan and fresh basil leaves.

Serves 6