Roasted Pumpkin and Vanilla Bisque

Fall = The Perfect Time for Hearty Soups!

Foodies, cooks, home chefs you’re going to want to make this a staple in your fall cooking!

Roasted Pumpkin and Vanilla Bisque

  • 1 tbsp Vegetable oil
  • 1 cup Roughly chopped onion
  • 1 cup Roughly chopped carrot
  • 1 cup Roughly chopped celery
  • 2 cups Roasted pumpkin, flesh removed from the skin
  • 2 pc Vanilla beans, seeds only
  • 2 cups Vegetable stock
  • 1 cup 35% cream
  • To Taste 5 Spice
  • To Taste Kosher Salt
  • To Taste Sherry Vinegar


  • Milford Bay Smoked Trout
  • Granny Smith Apple cut into Julienne
  • 4 Seasons Greens Pea Tendrils


  1.  Heat the vegetable oil over medium high heat.
  2. Add the carrots, celery, and onion, and sweat off until they are releasing liquid.
  3.  Add the pumpkin, and vanilla bean and stir in.
  4. Add the vegetable stock, cream, and sherry vinegar and bring to a simmer.
  5. Cook the soup until all vegetables are soft and “mushy”.
  6. Puree the soup in a bar blender until it is smooth and creamy. Thin with vegetable stock if needed.
  7. Adjust the seasoning with kosher salt and 5 spice, and reserve the soup to serve.

Serve the soup garnished with Milford Bay smoked trout, julienne apple, and pea tendrils.


Ready to hit the road? Make Deerhurst Resort your homebase for exploring Muskoka’s local food producers. Book here.