Food & Drink

Recipe: Tannin’s Heirloom Pumpkin Bisque

Tannin Chef Brian Aaron shares the recipe for his velvety Heirloom Pumpkin Bisque.

When it comes to seasonal soups, this Heirloom Pumpkin Bisque created by Tannin Chef Brian Aaron scores double points: It highlights fall’s most high-profile ingredient while providing the comfort and warmth you’ll only find at the bottom of a bowl of soup.

Make it yourself or stop by Tannin to enjoy it at lunch or dinner. Another reason to visit the Crossroads restaurant and wine bar: Tasty Tuesdays. The new weekly event highlights local ingredients and new wines with a new seasonal three-course menu each Tuesday 4 p.m.-midnight for $30 with half-glass wine pairings for an additional $15.

Tannin’s Heirloom Pumpkin Bisque


  • 1 medium sized pumpkin
  • 1 quart vegetable stock
  • 1 quart heavy cream
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Salt and pepper to taste

For garnish:

  • 1/2 cup toasted pumpkin seeds
  • 1 teaspoon olive oil
  • Salt and pepper to taste


Poke several holes into the pumpkin. In a 400°F oven, roast the pumpkin on a baking sheet for 30 minutes or until soft. Let the pumpkin rest until cool enough to work with. Cut in half and remove the seeds. Wash and pat the seeds dry. Rub with olive oil and salt and pepper and toast until golden brown.

In a stockpot, scoop out the meat of the pumpkin, add cream and spices. Simmer slowly for 1 hour and puree in a blender until smooth. Season with salt and pepper if needed. Garnish with toasted pumpkin seeds.