Spiced Pumpkin Bisque is a recipe that always brings back cozy memories for me. Every fall, as the leaves change color and the air turns crisp, I feel the urge to make this creamy soup. Spiced Pumpkin Bisque fills my kitchen with the warm scent of pumpkin, spices, and a hint of sweetness. It’s like a hug in a bowl, perfect for chilly evenings. I remember the first time I made it; I was excited to see how my family would react to this comforting dish.
Creating the Soup
Making Spiced Pumpkin Bisque is simple and fun. I start by sautéing onions and garlic until they are soft and fragrant. Then, I add pumpkin puree, vegetable broth, and a blend of spices like cinnamon and nutmeg. The colors in the pot come alive, and I can’t help but smile as I stir everything together. Once it simmers, I use a blender to make it smooth and creamy. The transformation is magical, and I love tasting it along the way.
Sharing the Love
When Spiced Pumpkin Bisque is ready, I pour it into bowls and garnish it with a swirl of cream and some pumpkin seeds. I serve it with warm, crusty bread, and my family gathers around the table. The laughter and chatter fill the room, and I feel so happy to share this special dish with them. I love hearing their compliments as they enjoy the soup, each bite making the evening even cozier.
Now, whenever I think of fall, I think of Spiced Pumpkin Bisque. It’s more than just a recipe; it’s a tradition that warms our hearts and brings us together. I love how food can create memories, and this bisque is one of my favorites. I look forward to making it every year, knowing it will always bring smiles to my loved ones’ faces.
Table of Contents
Chef’s Notes-Spiced Pumpkin Bisque
- If using fresh pumpkin, ensure it’s peeled and cut into uniform cubes for even cooking. You can also use pre-packaged pumpkin to save time.
- Roasting the pumpkin before adding it to the pot caramelizes its natural sugars, resulting in a richer flavor. Simply toss the cubes in a bit of oil and roast at 400°F (200°C) for about 25 minutes.
- Feel free to adjust the amount of cayenne pepper based on your spice tolerance. For a milder version, start with a pinch and add more as needed.
- For an ultra-smooth texture, blend in batches if using a countertop blender, allowing steam to escape to prevent splatter. An immersion blender is great for blending directly in the pot.
- Serve with a dollop of vegan yogurt or a sprinkle of toasted pumpkin seeds for added creaminess and crunch. Pair with crusty bread or a simple green salad to round out the meal.
- Store leftovers in an airtight container in the fridge for up to five days. To reheat, warm on the stove over low heat, adding a splash of vegetable broth if the soup thickens.
- Fresh herbs, like cilantro or parsley, and a drizzle of balsamic reduction or a swirl of coconut cream can elevate the presentation and flavor.
- Add cooked lentils or chickpeas for extra protein. If you prefer a creamier texture without coconut, blend in silken tofu instead.
Spiced Pumpkin Bisque
Dive into the velvety richness of our Spiced Pumpkin Bisque! This delightful vegan soup marries creamy coconut and aromatic spices to create a comforting bowl perfect for any season. Whether you’re prepping for a chilly evening or seeking a hearty appetizer, this recipe promises satisfaction with every spoonful. Crafted with love and inspired by top chefs, it’s simplicity and flavor in perfect harmony. Get ready to impress your guests or treat yourself to a nourishing delight that’s both healthy and irresistibly tasty!
4
servings15
minutes20
minutes317
kcal35
minutesKeep the screen of your device on
Ingredients
1 tablespoon coconut oil or your preferred cooking oil
1 tsp dried thyme
1/2 tsp cayenne pepper
1 medium onion (white, yellow, or brown), finely chopped
2 cloves garlic crushed
1 tsp fresh ginger minced or finely chopped
1.5 cups vegetable broth
1 14-ounce can unsweetened coconut cream
2.2 pounds pumpkin peeled and cut into cubes
salt to taste
freshly ground black pepper to taste
- Alternative Ingredients:
Coconut Oil: Substitute with olive oil or avocado oil for a different flavor profile.
Coconut Cream: Use cashew cream or full-fat almond milk to achieve a creamy texture.
Vegetable Broth: Replace with vegetable stock or a homemade broth using bouillon cubes dissolved in water.
Pumpkin: Sweet potatoes or butternut squash can be used as a hearty alternative.
Directions
- Sauté Aromatics: Begin by heating the coconut oil in a large pot over medium heat. Add the finely chopped onion, crushed garlic, and minced ginger. Sauté for about 5 minutes until the onions become translucent and aromatic.
- Add Spices: Stir in the dried thyme and cayenne pepper, allowing the spices to bloom and infuse their flavors into the mixture. Cook for an additional 2 minutes, ensuring the spices don’t burn.
- Combine Ingredients: Pour in the unsweetened coconut cream and vegetable broth, then add the cubed pumpkin. Bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer for approximately 15 minutes, or until the pumpkin pieces are tender and easily pierced with a fork.
- Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until velvety.
- Season to Taste: Return the blended soup to the pot (if using a countertop blender). Season with salt and freshly ground black pepper to taste. Allow the flavors to meld together for another 2 minutes on low heat.
- Serve and Garnish: Ladle the Spiced Pumpkin Bisque into bowls and garnish with optional pumpkin seeds or a drizzle of coconut cream for added texture and flavor.
Equipment
- knife set
- stainless steel cookware set
- Immersion Blender
Nutrition Facts
- Calories: 317kcal
- Fat: 24.9g
- Saturated Fat: 20.4g
- Cholesterol: 0mg
- Sodium: 360mg
- Potassium: 600mg
- Carbohydrates: 23.6g
- Fiber: 5g
- Sugar: 8g
- Protein: 4.5g
- Vitamin A: 9500IU
- Vitamin C: 15mg
- Calcium: 40mg
- Iron: 2mg
FAQ-Spiced Pumpkin Bisque
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin works well! Use about 2 cups of canned pumpkin puree in place of the fresh pumpkin. Just add it after sautéing the aromatics.
Is this bisque gluten-free?
Absolutely! This recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
Can I make this soup in advance?
Yes, the bisque can be made a day ahead and stored in the refrigerator. The flavors often deepen overnight, enhancing the taste.
What can I substitute for coconut cream?
You can use cashew cream or full-fat almond milk for a different flavor and creaminess. Adjust the quantity based on desired thickness.
How can I make this soup spicier?
To increase the heat, add more cayenne pepper or incorporate diced fresh chili peppers while sautéing the aromatics. Taste as you go to find your preferred spice level.
