Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is derived from a recipe in my CIA cookbook (The Professional Chef). I ran out of chicken stock while preparing Thanksgiving dinner a few years ago and substituted the broth I had boiled my vegetables in when preparing potato, rutabaga & parsnip casserole. (I just measure the amount of broth drained from the vegetables and subtract this amount from the 16 cups of chicken broth listed in the recipe. I always serve this bisque with Thanksgiving turkey dinner as an appetizer.”
1hr 15mins

Ingredients Nutrition


  1. To make the pumpernickel croutons, Cut bread (crusts removed, or not, as desired) into the desired crouton size (1/2 to 3/4-inch cubes). Rub, spray or toss the cubes lightly with oil or clarified butter. Season with sea salt and pepper. Spread them in a single layer on a rimmed baking sheet. Toast them in the oven, turning occasionally. Check frequently to avoid scorching. Good croutons are lightly toasted, relatively greaseless, and well seasoned, with a crisp, crunchy texture throughout.
  2. In a large dutch oven, sauté the onions, celery, leeks and garlic in butter.
  3. Add the pumpkin, stock and salt and simmer until all vegetables are tender, about 35 to 40 minutes.
  4. Bring the wine to a simmer. Add the ginger, remove from the heat, and steep until cooled to room temperature. Strain.
  5. Purée the solids with enough liquid to achieve the desired consistency. The soup is ready to serve now, or it may be rapidly cooled and stored for later service.
  6. Return the soup to a simmer. Add the wine to the soup and season with nutmeg and salt. Garnish individual portions with pumpernickel croutons.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a