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Pumpkin Apple Cider Bisque

Pumpkin apple cider bisque is a delightful fall-inspired dish, a sweet and savory meal that combines the rich flavors of pumpkin with the sweetness of apple cider. 

Servings 4

Ingredients

  • 1 tablespoon butter
  • 1 onion peeled and chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 15 ounce canned pumpkin
  • 1 cup apple cider
  • 3 cups chicken or vegetable stock

Instructions

Stovetop directions

  1. Sauté Onions and Garlic: In a large pot or saucepan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onions become translucent

  2. Add Spices: Stir in the ground cinnamon, thyme, and ground nutmeg. Cook for an additional 1-2 minutes.

  3. Combine Pumpkin, Cider, and Broth. Add the canned pumpkin puree, apple cider, and broth to the pot. Stir to combine the ingredients well.

  4. Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the apples are soft and cooked.

  5. Blend the Soup: After simmering, use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids; allow them to cool slightly first.

  6. Toppings: Add a small amount of cream of half and half to the soup if you like.  You can also add toasted pumpkin seeds, parmesan cheese, or a dollop of sour cream on top of your soup.

Instant Pot Directions

  1. Set Instant Pot to Sauté: Turn on the Instant Pot and select the “Sauté” function.

  2. Sauté Onions and Garlic: Add the butter or olive oil to the Instant Pot and let it melt. Add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become translucent.

  3. Add Spices: Add thyme, cinnamon, and nutmeg.

  4. Add Pumpkin, Apple Cider, and Broth

  5. Pressure Cook: Close the Instant Pot lid and make sure the steam release valve is set to “Sealing.” Cancel the “Sauté” function.  Pressure cook for 5 minutes on high pressure.

  6. Natural Release: Once the cooking time is complete, allow the Instant Pot to release the pressure for about 10 minutes naturally. Then, carefully switch the steam release valve to “Venting” to release any remaining pressure.

  7. Blend the Soup: Open the Instant Pot and use an immersion blender to puree the soup until it’s smooth and creamy. You can also use a blender to blend the soup.