Pumpkin and Lobster Bisque

Pumpkin Soup
Sandra O'Claire / Getty Images
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
293 Calories
18g Fat
24g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 293
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 78mg 26%
Sodium 475mg 21%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Protein 12g
Calcium 148mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pumpkin lobster bisque is perfect as a starter course. Calabaza (West Indian pumpkin) is found throughout the islands and there are many recipes for pumpkin soups. Caribbean flavors shine in this luscious lobster bisque recipe. It’s a grand introduction to a Caribbean feast or makes a pleasing main course. If you can’t find West Indian pumpkin at your market, use a suitable winter squash such as butternut, Hubbard, or pie pumpkin.


  • 4 1/4 cups chicken stock
  • 1 lobster tail
  • 4 tablespoons butter
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed)
  • 1 1/4 pounds pumpkin (peeled, deseeded, chopped)
  • 4 Roma tomatoes (peeled, deseeded, chopped)
  • 1 sprig fresh thyme
  • 1/2 cup whole cream
  • 1 tablespoon olive oil (or as needed, for brushing)
  • salt and white pepper to taste
  • Garnish: 1 tablespoon fresh cilantro (or parsley, chopped)

Steps to Make It

  1. In a saucepan, bring the stock to a boil, add the lobster tail, and simmer for 10 to 15 minutes. Don't over cook the lobster tail; it will become rubbery.

  2. Removed cooked lobster tail from the stock and allow it to cool. When cool enough to handle, remove the tail from the shell and set aside. Reserve the stock liquid.

  3. In another large saucepan, melt the butter and sauté the garlic and onions for about 5 minutes. Then, add the pumpkin and continue to cook until the pumpkin is soft - about 15 minutes.

  4. Add the tomatoes, thyme and reserved stock. Bring to a boil and then lower to a simmer for 20 minutes.

  5. Remove the pan from the heat and remove the thyme sprig. Using a food processor or blender, carefully grind the mixture into a rough puree. You can also use a hand masher to do this.

  6. Return the soup to the pan, and gently heat. Now, add the cream and salt and white pepper to taste.

  7. Lastly, cut the lobster tail into slices and brush with olive oil. Flash fry (sear) the tail on a griddle or in a frying pan.

  8. Serve by ladling the soup into a bowl, add a slice of lobster tail to each bowl, and garnish with cilantro or parsley.