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East County News Service

October 21, 2019 (San Diego) – This fabulous fall favorite recipe for Pumpkin Bisque comes to us from Andy Williamson, farmer/owner of Grow Eco, a community supported agriculture farm in San Diego.  You can order boxes of fresh, seasonal local produce delivered to your doorstep on a weekly or every-other-week basis and get more delicious recipes on their website

Pumpkin Bisque


Prep and cooking time: 30 minutes

Makes 4 to 6 servings



  • 1 small onion, diced
  • 2 to 3 stalks celery, diced
  • 2-3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. cumin
  • 4 cups chicken or vegetable broth
  • 1 can (15 oz.) unsweetened pumpkin or fresh pumpkin* (See note below to prepare fresh pumpkin)
  • ½ cup sour cream, regular or vegan
  • Garnish: sour cream thinned with a little water



  1. Sauté onion, celery and garlic in olive oil in a small soup pot until onions turn translucent(about 5 minutes).
  2. Add seasonings and broth and simmer until vegetables are tender.
  3. Add pumpkin and blend until mostly smooth with an immersion blender.
  4. Stir in sour cream and adjust seasonings to taste.
  5. Bring back to a boil for a couple of minutes and then it's ready to serve with garnish.

To make this with fresh pumpkin or squash instead of canned, simply cut your squash or pumpkin in half and remove the seeds. Then place it cut side down on a baking sheet and roast at 400 F for about 40 minutes. Allow to cool for 15 minutes and then scoop the flesh out of the skin. Mash with a potato masher or a fork and then pack it into a measuring cup. 2 cups of roasted pumpkin/squash will replace one can.


Any pumpkin/winter squash will do, but each will have a slightly different flavor and consistency, so try it a few times with a variety of different pumpkins/squash and see which you prefer.


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