Newsletter Signup

Sign up for our newsletter and get the lastest news.

Join our mailing list!

Home > RECIPES > Appetizers > Pumpkin Bisque
Pumpkin Bisque

Pumpkin Bisque with Squash Seed Oil and toasted pumpkin seeds


  • 3T Maine-ly Drizzle's Butternut Squash Seed Oil
  • 2 White onions
  • 1/2 C Roasted garlic (whole garlic cloves work too)
  • 3 Pears (or apples)
  • 4T Maine-ly Drizzle's Serrano Honey Vinegar
  • 2C Pumpkin (can be canned but not pumpkin pie filling)
  • 4C Heavy cream
  • 2C Milk
  • 1/4 C Honey
  • 1/2 t Clove
  • 1t Allspice
  • 1t Maine-ly Drizzle's Nutmeg
  • 1t Maine-ly Drizzle's Cinnamon
  • 4C Vegetable stock (or water)
  • 1/2 lb. Butter
  • to taste Squash Seed Oil
  • to taste Toasted pumpkin seeds


1. In a large pot, sauté the onion, pears and garlic in the olive oil.
2. When browned, deglaze the pot with the Serrano Honey Vinegar, making sure to scrap up the bits at the bottom.
3. Reduce vinegar by half and then add the stock, heavy cream, milk, pumpkin, honey, clove, allspice, nutmeg and cinnamon.
4. Bring to a boil, then simmer for an hour. Remove from heat and blend soup in batches using 3 T of butter per batch in a blender.
5. Finish each bowl with a drizzle of squash seed oil and toasted pumpkin seeds.