Autumn Pumpkin Carrot Bisque


  • 20 oz. scrubbed, unpeeled carrots, cut into chunks
  • 2 Tbsp. canola oil
  • salt and pepper to taste
  • 1 15 oz. can pumpkin
  • 1 cup vegetable or chicken broth
  • 1 cup apple cider or juice
  • 1 cup half and half or heavy cream
  • 2 Tbsp. honey or maple syrup
  • ½ tsp. curry
  • ½ tsp. cinnamon
  • sour cream


Heat oven to 450. Toss carrots with oil, salt and pepper. Roast for 25 min on a sheet pan. 

In the meantime warm pumpkin, vegetable or chicken broth, apple cider or juice, half and half or heavy cream, honey or maple syrup, curry and cinnamon.

Add roasted carrots and using a hand held blender, blend to desired texture.

Season to taste with salt and pepper.

Simmer on low for 10 min. 

Serve with roasted pumpkin seeds and dollop of sour cream, if you like.

A warm seasonal soup from chef Terrie Kohl. 

Pumpkin Carrot Bisque

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