Jul 09 2026
Restaurants›The Class Act›Autumn Bisque Recipe

Autumn Bisque Recipe

Inspired by The Class Act
Time50m
Serves6

Make Autumn Bisque Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Liquids

Spices and Seasonings

Garnish

Method

Preparation

  1. 1

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

  2. 2

    Add Squash and Spices

    Stir in the diced butternut squash, minced garlic, ground cinnamon, ground nutmeg, salt, and black pepper. Cook for an additional 3 minutes, stirring occasionally.

Cooking

  1. 3

    Add Broth

    Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash and carrots are tender.

  2. 4

    Blend the Bisque

    Once the vegetables are tender, use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.

  3. 5

    Incorporate Coconut Milk

    Stir in the coconut milk and heat the bisque over low heat for an additional 5 minutes, stirring occasionally to combine.

Serving

  1. 6

    Garnish and Serve

    Ladle the bisque into bowls and garnish with toasted pumpkin seeds and chopped fresh parsley before serving.

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