Pumpkin Bisque

Silas Griffith Inn

178 S. Main Street , Danby, VT 05739 USA


  • 4 cups pumpkin pulp, chopped
  • 1 cup leek, chopped
  • 1/2 cup carrot, chopped
  • 2 oz butter
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 1 cup white wine
  • 1 quart water
  • 1 pint Half and Half
  • 1/2 cup Vermont maple syrup
  • Salt and pepper to taste
  • Nutmeg to taste
  • Angostura bitters to taste


  1. Peel the pumpkin, cut out the pulp and chop. Briefly sauté the pulp, leek, and carrot in butter in a heavy pot. Add the garlic and bay leaf and sauté briefly. Deglaze with wine and reduce slightly.
  2. Add water and simmer until the pumpkin is soft, (about 30 minutes).
  3. Puree soup with a hand blender or in a regular blender in batches. Strain through a medium sieve.
  4. Add cream, maple syrup and seasoning. Note: the water should cover the ingredients by an inch. Adjust the amount accordingly. Add the nutmeg last, just before service.
About this recipe:

Pumpkin Bisque