Cinderella Pumpkin Bisque

Serves 4

Smooth, creamy, and delicately spiced with cinnamon, clove, and star anise, this pumpkin soup pairs well with our Signature Chardonnay.


  • ¼ tsp cinnamon
  • 2 pieces clove
  • 1 piece star anise
  • 1 medium Cinderella pumpkin, skin & seeds removed
  • 3 white onions
  • ¼ lb of butter
  • 1 Tbsp salt
  • ¼ tsp pepper
  • 2 quarts vegetable stock
  • 1 cup heavy whipping cream


  • 1Using a mortar and pestle or spice grinder, blend cinnamon, clove, and star anise together. Set aside for later use.
  • 2For the soup, peel and cut onions in half, then slice lengthwise and set aside.
  • 3Take the peeled and seeded pumpkin and cut into large chunks. In a large non-reactive pot, melt butter completely. Before the butter starts to brown, add the blended spices and toast lightly.
  • 4Add the sliced onions and salt to pot, cooking over medium heat until the onions are soft and translucent. Add the pumpkin to the onion and stir to keep from burning. Continue to cook until the pumpkin starts to release water, about 5 minutes.
  • 5Add stock to pot and bring to a boil. Reduce heat and simmer until pumpkin is soft, about 30 minutes.
  • 6Add the heavy cream and pepper to the pot and cook until the soup boils again. Turn off heat and let cool for about 10 minutes.
  • 7Transfer soup into a blender, taking care not to overfill. Purée thoroughly. Continue until all the soup has been processed. To create a smoother soup, you may also pass through a sieve, but this rustic soup is now ready to serve.
  • 8Ladle soup into a favorite bowl and garnish with toasted pumpkin seeds and fresh herbs.

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