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orange liquid with white liquid in a white bowl. Pumpkin seeds on top. Silver spoon in liquid

Pumpkin Bisque

Cindy
This is an insanely easy Pumpkin Bisque made with canned pumpkin puree. This pumpkin soup is family friendly and makes great leftovers. 
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup Recipes
Servings 6 servings
Calories 188 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup yellow onion diced
  • 3 cloves garlic
  • 1 15- ounce can pumpkin puree about 1 ¾ cups
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon paprika
  • 2 cups vegetable broth
  • 2 tablespoons maple syrup
  • 1 cup full-fat coconut milk plus more for garnish
  • ¼ cup salted pepitas for garnish optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
    white pot onion oil
  • Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
    minced garlic being sauteed
  • Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika.
    pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika in white pot
  • Stir until combined. Cook 1 to 2 minutes.
    orange mash in white pot
  • Then, pour in the vegetable broth, and stir until smooth.
    pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika with veggie broth in white pot
  • Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
    smooth orange liquid in white pot
  • Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
    brown and white liquid drizzeled over orange liquid in white pot
  • To serve, top with a drizzle of additional coconut milk and sprinkle with salted pepitas. Serve with slices of toasted gluten-free baguette.
    orange liquid with white liquid in a white bowl. Pumpkin seeds on top. garlic toast slice in liquid

Notes

  • I used canned pumpkin in this recipe. However, if you have sugar pumpkins you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
  • Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
  • It’s important to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding to the soup. 
  • To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if need be so you don’t overfill the blender. 
  • Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.
Keyword pumpkin bisque