Bisque Of Pumpkin, Spicy Sausage And Fall Greens

Stirrin' It Up: Bisque of Pumpkin, Spicy Sausage and Fall Greens (Oct. 21)

Prep Time: 2 Hours

Yields: 6 Servings


No tricks, just treats, plus a great way to reuse those fall decorations. For a twist, try adding a handful of shrimp or a cup of diced tasso for a rich smoky flavor. This recipe is perfect for those cool fall nights.


4 pounds orange pumpkin, seeded and quartered

¼ cup diced smoked sausage

2 cups chopped spinach leaves

1 gallon cold water

¾ cup softened butter

1 cup diced onions

½ cup diced celery

¼ cup diced red bell pepper

2 tbsps minced garlic

½ cup flour

½ cup heavy cream

pinch of nutmeg

pinch of cinnamon

salt and black pepper to taste

granulated garlic to taste


In a 2-gallon stock pot, bring water to a boil. Add pumpkin quarters and return to a boil. Reduce to a simmer and cook 1 hour or until pulp is tender. Remove pumpkin quarters and set aside to cool. Strain stock through a fine sieve, reserving 3 quarts. Set aside. When pumpkin quarters are cool enough to handle, scoop out pulp and set aside, discarding rind. In a large, heavy-bottomed pot, melt butter over medium heat. Add onions, celery, bell pepper and minced garlic and sauté 3–5 minutes or until wilted. Stir in flour and cook approximately 1 minute to create a white roux (see roux recipes). Add reserved stock and pumpkin pulp. Bring to a boil, reduce heat and simmer 20 minutes. Add cream, nutmeg and cinnamon, stirring to incorporate. In the bowl of a food processor, purée soup until smooth. Strain through a fine mesh sieve, discarding solids. In a saucepan, heat puréed soup over medium heat. Add smoked sausage and spinach leaves then adjust seasonings to taste using salt, pepper and granulated garlic. Cook an additional 7–10 minutes or until spinach is wilted. Serve hot.