Fire Roasted Tomato & Pumpkin Bisque

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  • • 2 tablespoons of olive oil
  • • ½ cup of diced yellow onion
  • • 2 cloves of garlic, minced
  • • 14.5-oz can of Muir Glen Organic Fire Roasted Diced Tomatoes
  • • 1 ½ cups of pumpkin puree
  • • 2 cups of chicken stock
  • • ¾ cup of half and half
  • • 1 teaspoon of dried oregano
  • • 2 teaspoons of salt
  • • Sour cream, to taste
  • • Parsley, to garnish
  • • 2 cups of cubed sourdough bread


Prep Time: 15 Min

Total Time: 30 Min

  1. In a 3-quart Dutch oven, heat the olive oil on medium heat.
  2. Add the onions and cook until lightly browned and fragrant, about 5 minutes. Then, add the garlic and cook for another minute, stirring constantly.
  3. Add the chicken stock and turn the stove on high heat.
  4. Once boiling, turn the stove down to medium-low heat and add the can of tomatoes, pumpkin puree, half and half, salt, and oregano.
  5. Simmer for 15 minutes or until serving time.
  6. Meanwhile, lightly toss the sourdough cubes in olive oil and bake at 350 ºF until golden brown, about 10 minutes.
  7. Puree the soup in a blender.
  8. Serve with chopped parsley, croutons, and a swirl of sour cream.
  9. For a heartier soup, skip the half and half and blender.


Start off your Thanksgiving feast right with this pumpkin bisque with a fire-roasted kick.

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