In Season

SAVOR THE SEASON IN THE GORGE WITH

PUMPKIN BISQUE AND CHESTNUTS

By Registered Dietitian Sarah Harper

​This cozy autumnal recipe, ready in about an hour, transforms a can of pumpkin purée and cooked chestnuts into a rich, aromatic bisque. 

The buttery, slightly sweet chestnuts add a silky smoothness, delivering a velvety mouthfeel with every bite. Bay leaf, thyme, and sage contribute layers of savory and herbal notes. If you have the time, roasting your own sugar pumpkin, or even opting for butternut or acorn squash instead of canned pumpkin, can bring an extra layer of freshness and complexity to the recipe. 

This Pumpkin Bisque with Chestnuts recipe is an ideal addition to a festive meal or a light lunch on a cool autumn day. For additional texture and freshness garnish with roasted chestnuts, pepitas, and fresh parsley. A drizzle of coconut milk enhances the creaminess of the bisque. Pair it with crusty bread for dipping and savor every last drop.
​
Pumpkin Bisque with Chestnuts
​Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients
1 tbsp avocado oil
1 onion, diced
15 oz pumpkin puree (1 can - not pumpkin pie filling)
2 cups cooked chestnuts (roasted or pre-packaged cooked chestnuts)
4 cups low-sodium vegetable stock
1 ½ tsp dried sage
1 tsp dried thyme
1 dried bay leaf
1 tsp Kosher salt - more or less to taste
¼ tsp black pepper - more or less to taste
Optional: 15 oz coconut milk (1 can)

Instructions
Step 1: Sauté the Onions
Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.

Step 2: Combine Ingredients
Add canned pumpkin and cooked chestnuts, stirring until warmed through.

Step 3: Add Broth and Seasonings and Simmer
Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil. Reduce heat to low and let the soup simmer for 30 minutes.

Step 4: Blend the Soup
Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.

Step 5: Seasoning Adjustment
Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.

Step 6: Garnish and Serve
Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!

​Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.