Pumpkin Bisque is a velvety, comforting soup that delivers the perfect balance of savory and subtly sweet flavors. Made with creamy pumpkin purée, warm spices, and a splash of cream, this elegant bisque is ideal for cozy fall dinners, holiday starters, or a quick weeknight indulgence. It’s rich, refined, and incredibly satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pumpkin purée (canned or homemade)oniongarlicvegetable or chicken brothheavy cream or coconut milkolive oil or butternutmegsalt and peppercinnamon (optional)thyme or sage (optional for garnish)
directions
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in minced garlic and cook for 1 minute more.
Add pumpkin purée, broth, salt, pepper, and nutmeg (and cinnamon if using). Stir to combine.
Bring to a simmer and cook for 10–15 minutes, allowing the flavors to blend.
Using an immersion blender (or carefully transfer to a blender), purée the soup until smooth.
Return to the pot and stir in the cream or coconut milk. Heat gently until warmed through.
Adjust seasoning to taste and serve hot, garnished with herbs, a swirl of cream, or toasted seeds.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Add a splash of maple syrup for sweetness.
Use curry powder for a spiced twist.
Add roasted carrots or apples for extra depth.
Top with crumbled bacon, toasted pumpkin seeds, or a dollop of sour cream.
Make it vegan with coconut milk and vegetable broth.
storage/reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or in the microwave.
Freeze for up to 2 months. Thaw overnight and reheat before serving.
FAQs
Can I use fresh pumpkin?
Yes, roast and purée it first for a richer flavor.
Is this soup very sweet?
No, it has a mild sweetness balanced with savory notes.
Can I make it dairy-free?
Yes, use coconut milk or another non-dairy alternative.
What’s the difference between bisque and soup?
Bisque is typically creamier and silkier, often puréed and enriched with cream.
Can I make this ahead?
Yes, it tastes even better the next day after the flavors develop.
Do I need to strain the bisque?
Blending thoroughly usually makes it smooth enough, but you can strain for extra silkiness.
Can I add protein?
Yes, top with grilled shrimp or shredded chicken for a heartier meal.
What can I serve with it?
Crusty bread, a crisp salad, or grilled cheese make great pairings.
Can I serve it cold?
It’s best served warm, but chilled pumpkin soup can work as a summer appetizer.
How do I make it thicker?
Reduce the broth or simmer longer to thicken naturally.
Conclusion
Pumpkin Bisque is a silky-smooth, soul-warming soup that brings seasonal comfort to your table with minimal effort. Whether served as a sophisticated starter or a light meal, its creamy texture and cozy flavor make it a timeless favorite for fall and beyond.
PrintPumpkin Bisque
Pumpkin Bisque is a creamy, velvety soup made with pureed pumpkin, aromatic vegetables, and warm spices. It’s perfect as a cozy autumn appetizer or a light main course served with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (15 oz) can pumpkin puree (or 2 cups fresh cooked pumpkin)
- 3 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- Salt and pepper, to taste
- Optional: roasted pumpkin seeds or a swirl of cream for garnish
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add onion, garlic, and celery and sauté until softened, about 5 minutes.
- Stir in ginger, cinnamon, and nutmeg. Cook for 1 minute until fragrant.
- Add pumpkin puree and vegetable broth. Stir to combine and bring to a boil. Reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Return to heat and stir in cream or coconut milk. Season with salt and pepper to taste. Warm through.
- Serve hot, garnished with pumpkin seeds or a swirl of cream if desired.
Notes
- For extra richness, sauté the vegetables in a mix of butter and olive oil.
- Add a dash of cayenne pepper for a subtle kick.
- This soup freezes well for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg