Roasted Tomato and Pumpkin Bisque

(from clair’s recipe box)

Ben doesn’t like plain creamy soups – add corn for him for texture.


Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people

Categories: Soup


  • 1/3 cup green onion, GREEN PARTS ONLY, chopped
  • 6 cloves of garlic, intact but crushed
  • 2 tbsp butter
  • 1 lb tomatoes, cut into quarters
  • 1/4 tsp paprika
  • 3/4 tsp oregano
  • salt & fresh ground pepper
  • 2 cups vegetable broth
  • 11/2 cups milk
  • splash white wine
  • 2 tsp brown sugar
  • 21/2 cups pure pumpkin puree
  • sour cream for garnish


  1. Preheat your oven to 400 degrees.

  2. Line a baking sheet with parchment paper.

  3. Cut the tomatoes into quarters, toss with olive oil and a bit of salt & pepper.

  4. Transfer the tomatoes to the baking sheet, spreading them evenly over the sheet and bake for 20 – 30 minutes.

  5. In the meant time, in a large soup pot, cook the green onions and garlic in the 2 tbsp of butter, until soft. FISH OUT GARLIC AND DISCARD BEFORE MOVING ON.

  6. When the tomatoes are done roasting, stir in the tomatoes and spices and cook for about 5 minutes.

  7. Stir in the pumpkin puree, broth, milk, wine and brown sugar.

  8. Simmer for about 10 – 15 minutes.

  9. Using a hand blender puree the soup until very smooth, then simmer for a few more minutes.

  10. Serve with a dollop of sour cream and enjoy!

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