“A wonderful hearty autumn soup, goes great with a cold sandwich. This is not my recipe however-- I found this on the internet somewhere a while back and don't recall the source-- so if this is your recipe (especially if it could've been copyrighted by now) or you know whose it is, please let me know so I can give credit where it is due!”
4 cups

Ingredients Nutrition

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk (whole milk works best for this recipe, so does using half milk and half buttermilk, but 2% milk work)
  • 12 cup pumpkin puree
  • 2 cups apple cider (use 1 cup low- or no-sugar apple juice with 1 cup unsweetened applesauce when cider is not in season)
  • nutmeg, for garnishing


  1. Melt the butter in saucepan on low heat, don't burn the butter!
  2. Mix in the flour.
  3. Slowly stir in the milk.
  4. Stir constantly over medium heat until thickened. (about 15 minutes or so).
  5. Add pumpkin, mix and heat thoroughly.
  6. Slowly add the cider and fully incorporate.
  7. Sprinkle with some nutmeg to serve.
  8. For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.

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