Pumpkin Bisque

Pumpkin Bisque
Pumpkin Bisque with Butternut Squash Seed Oil and toasted pumpkin seeds. A perfect Fall dinner to warm you up after a long day.

Products used: Butternut Squash Seed Oil, , Pepitas


3 Tbsp SOOC Butternut Squash Seed Oil
2 White Onions
½ cup roasted Garlic (whole garlic cloves work too)
3 Pears (or apples)
4 Tbsp SOOC Serrano Honey Vinegar
2 cups Pumpkin (can be canned; not pumpkin pie filling)
4 cups Heavy Cream
2 cups Milk
¼ cup Honey
½ tsp Clove
1 tsp Allspice
1 tsp Nutmeg
1 tsp Cinnamon
4 cups Vegetable stock (or water)
½ lb Butter
SOOC Butternut Squash Seed Oil, to taste
Toasted pumpkin seeds, to taste


In a large pot, sauté the onion, pears and garlic in the Butternut Squash Seed Oil.

When browned, deglaze the pot with the Serrano Honey Vinegar, making sure to scrape up the bits at the bottom.

Reduce vinegar by half; add the stock, heavy cream, milk, pumpkin, honey, clove, allspice, nutmeg, and cinnamon.

Bring to a boil, then simmer for an hour. Remove from heat and blend soup in batches using 3 Tbsp of butter per batch in a blender.

Finish each bowl with a drizzle of Butternut Squash Seed Oil and toasted pumpkin seeds.