This is an outstanding, easy soup to prepare. A fall favorite.


  • 1 stick butter
  • 1 medium onion, chopped
  • ½ cup flour
  • 4 cups hot milk (not scalded)
  • 2 cups pumpkin purée (or butternut squash)
  • 1 bay leaf
  • ½ teaspoon salt
  • teaspoon fresh nutmeg


Melt butter without browning in a 4-qt pot, then sauté the onions until transparent. Stir in flour to make a roux, and cook for 3 minutes to remove flour taste.

Stir in the hot milk, pumpkin, and bay leaf, and simmer for 15 minutes. Add salt and nutmeg to taste, then purée with an immersion blender (or carefully a food processor or kitchen blender, in small batches). Garnish with unsweetened whipped cream, sautéd chopped apples, and fresh thyme.

30 Minute, Soups
MacGourmet downloadPumpkin Bisque. To import, drag image to your MacGourmet recipe box.