Sweet and spicy pumpkin bisque with cranberry garnish

Tired of those same old dishes on Thanksgiving? Try this easy to make, flavorful bisque with flavors of the season. It’s an elegant addition to the table and takes just a few minutes to put together. You may want to start with one tsp of hot sauce if you are very sensitive to spicy food. I did not find it to be overwhelmingly hot.


15 oz pumpkin puree

2 cups chicken stock (or vegetarian stock)

2 TB real maple syrup

1/8 tsp best quality imported sherry vinegar

2 tsp hot sauce

1/4 tsp allspice

1/4 tsp sea salt

1/4 cup fresh cranberries

1 TB sugar

1 cup heavy cream

Sweet and spicy pumpkin bisque


In a 2 quart saucepan, add all ingredients listed up to sea salt. Bring just up to simmer. Allow to gently simmer for a few minutes while you place the cranberries and sugar in a small saucepan. Heat over medium heat until the cranberries pop. They will be a little tart and you can add more sugar to taste if you like. Whisk the heavy cream into the pumpkin bisque. Do not allow to boil. Keep burner on low until ready to serve, whisking occasionally. Serve with a tsp of cranberry garnish. Serves 4.


About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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