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Sweet pumpkin lends a creamy, silky texture to this autumnal soup, while fresh pistou brightens it up. Serve extra pistou with grilled meats, roasted vegetables, and buttered pasta.

Justin Devillier
Jamie Feldmar
November 2019


Greg DuPree

Recipe Summary

30 mins
1 hr




Make the pistou
  • Heat vegetable oil in a small saucepan over medium. Add pepitas; cook, stirring and tossing often, until slightly puffed and toasted, about 3 minutes. Let cool slightly, about 5 minutes.

  • Combine parsley, 1/4 cup olive oil, lemon juice, oregano, salt, garlic, crushed red pepper, and cooled pepitas in a blender. Process on medium speed, slowly drizzling in remaining 1/4 cup olive oil, until mixture is slightly smooth yet still textured, 20 to 30 seconds.

  • Transfer mixture to a container with a tight-fitting lid. Set aside at room temper-ature until ready to use (up to 3 hours). (Pistou can be stored in an airtight con-tainer in refrigerator up to 2 days; bring to room temperature and stir before using.)

Make the bisque
  • Heat oil in a medium stockpot over high. Add onion; cook, stirring often, until softened, about 5 minutes. Add pumpkin and stock; bring to a boil over medium-high. Reduce heat to medium- low, and add thyme. Simmer, uncovered, until pumpkin is fall-apart tender, about 30 minutes. Remove stockpot from heat. Remove and discard thyme; stir in cream.

  • Working in batches if needed, pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process on high speed until smooth, about 30 seconds. With blender running on medium speed, gradually add butter; process until silky-smooth, 1 minute and 30 seconds to 2 minutes. Transfer soup to a clean large pot; stir in salt.

  • Ladle soup evenly into 4 bowls. Top each bowl with about 2 tablespoons pistou.

Make Ahead

Soup may be stored, without pistou garnish, covered, in refrigerator up to 3 days.

Suggested Pairing

Crisp, lemony Chenin Blanc.