Roasted Corn & Pumpkin Bisque Recipe

Roast the corn

Preheat oven to 425°F (220°C). Toss corn kernels with 1 tablespoon olive oil and a pinch of salt on a rimmed baking sheet. Spread in a single layer and roast 12–15 minutes, stirring once halfway, until kernels are golden and slightly charred. Remove from oven and set aside.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build flavor

Add the white wine (if using) and scrape up any browned bits from the bottom of the pot. Simmer 2 minutes to reduce slightly. Stir in the roasted corn (reserve about 1/2 cup of roasted kernels for garnish), pumpkin puree, thyme, ground coriander, cumin, smoked paprika, and sugar if using. Cook, stirring, for 2–3 minutes to marry flavors.

Simmer

Pour in the stock and bring to a gentle simmer. Reduce heat to low–medium, cover partially, and simmer 12–15 minutes to allow flavors to meld. Taste and season with 1 to 1 1/2 tsp salt and 1/2 to 3/4 tsp freshly ground black pepper, adjusting to your preference.

Blend smooth

Use an immersion blender to purée the soup until smooth and velvety, leaving a few small corn bits for texture if desired. Alternatively, blend in batches in a countertop blender (carefully vent lid) until smooth, then return to pot.

Finish with cream

Stir in the heavy cream and gently warm over low heat—do not boil once cream is added. Taste and adjust seasoning; add a squeeze of lemon juice (about 1/2 tsp) if it needs brightness and more salt/pepper as necessary.

Final texture adjustment

If the bisque is too thick, thin with up to 1/2 cup additional stock or water to reach desired consistency. Keep warm on the lowest heat while you prepare the garnish and crème fraîche.

Prepare truffle crème fraîche

In a small bowl, combine 1 cup crème fraîche with 1 teaspoon white truffle oil and 1/4 teaspoon salt. Whip with a small whisk or fork until slightly airy and smooth. Taste and add more truffle oil a few drops at a time if you want a stronger truffle note—truffle oil is potent, so use sparingly.

Toast pepitas (if not pre-toasted)

In a small dry skillet over medium heat, toast the pumpkin seeds, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool; roughly chop if desired.

Plate and garnish

Ladle hot bisque into warm bowls. Dollop or pipe 1–2 tablespoons of the truffle whipped crème fraîche onto the center of each bowl. Sprinkle reserved roasted corn kernels and toasted pepitas over the soup. Drizzle a tiny amount (about 1/4 tsp) of extra-virgin olive oil around the crème fraîche and scatter snipped chives and microgreens. Finish with a light grind of black pepper.