Creamy Pumpkin Papaya Bisque

A Creamy Pumpkin Bisque with Papaya being the secret ingredient to this delicious, vegetarian soup, and one that can be made in 30 minutes.

Fall is arriving, and what better way to celebrate than with the most beloved squash the season is known for. Pumpkin. And while it may seem like an odd combination, papaya is an ingredient that beautifully pairs with it. The two together create an incredible and earthy, yet sweet flavor. For this Creamy Pumpkin Papaya Bisque, those flavors are prominent, along with spiced aromatics that greet your smell and taste buds. It’s definitely the ultimate comfort food for those pumpkin bisque lovers, and one that contains a healthy amount of vitamins and antioxidants.

What To Serve With:

• Grilled Cheese
• Homemade Bread or rolls
• Roasted Chicken or Pork Tenderloin
• Pan Fried Tofu
• Seared or Grilled Fish
• Baked Potatoes
• Roasted Vegetables
• Salad

Interested in other Soup & Stew? Here are a few favorites:

• Slow Cooker Manhattan Clam Chowder
• Chicken Fajita Soup
• One Pot Sausage Gnocchi Soup
• Instant Pot Turkey Chili

 If you make this Creamy Pumpkin Papaya Bisque, make sure to comment and subscribe to The Dish Next Door’s newsletter for the latest recipes. I love hearing from all of you and enjoy looking through the photos posted on Facebook and Instagram.

Creamy Pumpkin Papaya Bisque

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Soup

Servings 4

Ingredients

  

• 2 Tbl. unsalted butter, plus 1 Tablespoon
• ½ yellow onion (about 1 cup), chopped
• ½ unripe papaya (about 1 1/2 cups), seeds removed, peeled, and roughly chopped (A papaya that is green with some yellow is also fine. You just don't want one that is fully ripened)
• 1 clove garlic, minced
• 1 serrano pepper, seeds removed and diced (Jalapeno can be used as a replacement)
• 1 Tbl. cornstarch, mixed with 1 Tbl. water
• 1 tsp. Worcestershire
• 2 Tbl. peanut butter
• 1 tsp. pumpkin pie spice
• 1 tsp. honey
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup nonfat or skim milk (Soy can also be used)
• 2 cups vegetable stock (Water can be used as a replacement)
• 1 tsp. salt
• ⅛ tsp. white pepper

Toppings:

• Toasted pumpkins seeds, vanilla or plain Greek yogurt, parsley
• Baguette, to serve

Instructions

 

• In a medium pot over medium-heat, add in the 2 tablespoons butter. Once melted, ass in the onion, papaya, garlic, and serrano pepper. Cook for 5-7 minutes, or until the onion is tender and translucent.
• Add in the cornstarch and Worcestershire sauce. Cook for 1 minute
• Stir in the peanut butter, pumpkin pie spice, honey, and lime juice (if using). Cook for another minute.
• Carefully add in the milk and vegetable broth and mix until well combined.
• Bring to a boil, then reduce to medium-low heat and cook for 10 minutes, or until the soup has thickened.
• Remove from the heat and allow to cool for 5 minutes.
• Using an immersion blender or blender, blend the mixture until velvety smooth.
• Serve with garnishes of your choice and warm bread.

Notes

To store: Seal any leftovers in an airtight container and refrigerate for up to 5 days.

To Freeze: Allow the soup to cool to room temperature first before transferring to a freezer-safe container or bag with room to expand. Freeze for up to 3 months. To thaw, allow to thaw in the fridge overnight. For a quicker option, heat in a pot over medium-heat until warmed.

Keyword fall, pumpkin, soup