This Pumpkin Bisque is made with ingredients you probably have in your pantry! It’s a healthy soup that is Paleo and Whole30 compliant, dairy-free, gluten-free, and easily adapted to be vegan.
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We’re taking our pumpkin love to the savory side! Are you ready for the quickest, easiest savory soup recipe that’s perfect for fall and winter? Filled with warm spices and a deliciously creamy texture, this Pumpkin Bisque recipe is IT.
The best part is, you probably have all the ingredients you need in your pantry right now. You’re about 20 minutes away from this nutritious, delicious bowl of goodness.
Feel free to hit that “jump to recipe” button to get right to the details. I don’t blame you one bit.
But in case you want more nutritional information and some step-by-step instructions, read on, my friend.
Recipe Ingredients–What You Need (And why they’re good for you!)
You’re going to love that this Pumpkin Bisque is made with simple ingredients that pack in the nutrition!
1 onion
Onion is not only a delicious soup ingredient, but it’s also packed with nutrients. It’s a great source of Vitamin C, B6, folate, and potassium. It provides flavor AND nutrition here.
1 tablespoon olive oil
Olive oil is a healthy fat that can help improve cholesterol levels and reduce inflammation.
2 cans pumpkin puree (15 oz each)
Pumpkin is not only delicious, but it’s also packed with nutrients like fiber, Vitamin A, and potassium. You don’t want “pumpkin pie mix” here, but plain pumpkin.
4 cups chicken stock
Chicken stock is a great source of protein and has anti-inflammatory properties. It also provides flavor and liquid for the soup. You can also use vegetable stock if you prefer this to be a vegan pumpkin bisque.
1 can (13.6 ounce) coconut milk
Coconut milk provides a creamy texture while keeping this bisque dairy-free. It also contains healthy fats which provide flavor and balance to the soup. You can’t taste the coconut at all in this bisque. If you prefer, however, you can use heavy cream, half-and-half, or regular milk in place of the coconut milk.
1 tablespoon mild curry
Curry powder is a great way to add complex flavor to this pumpkin bisque. It’s packed with antioxidants and has anti-inflammatory properties, too!
1 1/2 teaspoons salt
Salt is essential to this recipe in order to bring out the flavors of all the ingredients.
1/2 teaspoon black pepper
A little bit of black pepper rounds out the flavors nicely.
1 teaspoon ground ginger
Ground ginger is a great way to add flavor and warmth to this pumpkin bisque. It has antioxidants and anti-inflammatory properties, as well.
1/2 teaspoon ground cinnamon
Cinnamon adds to the warming spices of this soup and also helps keep your blood sugar levels in check.
1 teaspoon ground cumin
Cumin deepens the flavor of this soup and pairs well with the other spices.
Freshly grated nutmeg
Freshly grated nutmeg is a delicious way to add even more flavor to this bisque. If you don’t have any on hand, though, no worries! Use a pinch of ground nutmeg or leave it out all together.
Optional toppings
You can add some toppings to bring this fall-themed soup to the next level. Some ideas: crumbled bacon, pumpkin seeds, or fresh chives.
How to Make Pumpkin Bisque
You won’t believe how quick and easy it is to make this flavorful soup recipe! It’s perfect for a weeknight dinner or quick lunch.
- In a stock pot or dutch oven, heat the oil over medium heat.
- Add the diced onion and sauté until soft and beginning to brown, about 5-6 minutes.
- Add the chicken stock, coconut milk, pumpkin, and spices and bring to a simmer. Simmer for 5-10 minutes.
- Transfer soup to a blender, in batches, and blend until smooth (you can also use an immersion blender if you have one). Return to pot and bring the temperature back up to hot.
- Serve immediately with any optional toppings you desire: crumbled bacon, pumpkin seeds, chives
- Store any leftover soup in an airtight container in the refrigerator for 5-6 days. It will be a little thicker the next day.
What to Serve with Pumpkin Bisque
This easy recipe can be a side dish for any fall meal. OR–you can add some crusty bread and a salad and you’ve got yourself a full meal. Here are some great salads that would pair well with this pumpkin soup recipe:
More Cozy Soups for You to Try
If you’re a soup lover like me, you’ve got to try some of these favorites.
- Chickpea Soup
- Quinoa Chicken Soup
- Turkey Wild Rice Soup
- Minestrone Soup Recipe
- Red Cabbage Soup
- Anti-Inflammatory Chicken and Rice Soup
If you try this Pumpkin Bisque or any of my healthy recipes, please let me know what you think! Leave a comment and a star rating below. It’s helpful to me and readers to see which recipes are tried and true! If you share it on Instagram, I’d love to feature you!
Pantry Pumpkin Bisque
- Total Time: 20 mins
- Yield: 6 1x
- Diet: Vegetarian
Description
This Pantry Pumpkin Bisque is simple to make with ingredients you probably have in your pantry. Ready in 20 minutes!
Ingredients
- 1 onion, diced
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1 (13.6 ounce) can full-fat coconut milk
- 2 (15 ounce) cans pumpkin puree (not pumpkin pie mix)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon mild curry
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper {optional}
- pinch freshly grated nutmeg
Instructions
- In a stock pot or dutch oven, heat the oil over medium heat.
- Add the onion and sauté until soft and beginning to brown, about 5-6 minutes.
- Add the chicken stock, coconut milk, pumpkin, and spices and bring to a simmer. Simmer for 5-10 minutes.
- Transfer soup to a blender, in batches, and blend until smooth (you can also use an immersion blender if you have one). Return to pot and bring the temperature back up to hot.
- Serve immediately.
- Optional toppings: crumbled bacon, toasted pumpkin seeds, or fresh chives
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: soup recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 235
- Sugar: 6.4 grams
- Fat: 16.9
- Saturated Fat: 11.8
- Trans Fat: 0 grams
- Carbohydrates: 17.5 g
- Fiber: 3.6 grams
- Protein: 6.6 grams
- Cholesterol: 4.2mg
This recipe was originally published in 2011. Post was updated in 2022. Although the recipe is almost identical to the original, after retesting a number of times, the spices were changed slightly. The result was a more flavorful soup and I think you’ll love it!
It looks delicious, Thanks for sharing
Delicious! Made it twice in one week because it went so fast. I added the spices to the onion before the rest of the liquids to let them ‘toast’ for a minute or two, and directly flavor the onion. I also think a good curry mix is crucial for this recipe!
Thanks for a yummy and practical recipe
Thank you for your feedback!
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What do you think about this dish? And I really like it!
Pumpkin soup is always a good idea when you want to make something warm, comforting, and delicious. It’s also a great idea for a quick meal when you don’t have time for anything complicated. Needless to say, this pantry pumpkin bisque recipe is totally worth sharing in my opinion!
It looks delicious,it’s worth trying.
Wow. That’s amazing. I am impressed by this content.
Good job. It’s worth a try.
Thanks for sharing this amazing recipe! It’s Yummy!!! Love to have it in dinner!!!
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I am a good cook & this sounded delicious. I will say, however, found this to be lacking in depth of flavor. I added some salt, vegetable seasoning, etc., and still my husband and I felt it was just OK.
I did use vegetable stock vs. chicken broth, as I’m vegetarian, but I do that in all my recipes and haven’t felt a lack previously. Not sure what to do to improve this other than maybe decrease the broth so the pumpkin is more predominant.
I’m sorry this wasn’t flavorful enough for you.
Mmmmmm, that soup looks so good! And honestly, I think EVERY month is perfect for pumpkin soup! 😀
I have some canned pumpkin lying around from Thanksgiving and instead of a dessert, this is a much better use!
I tried a few times with different variations of squash soups and finally got my kids to eat it – butternut squash and apple. Now that my daughter will eat it, I’ll for sure give this version a try. It sounds fantastic with the coconut milk in it!!!!!
I think it sounds delicious! Course, we love savory pumpkin dishes at our house. Thanks for the recipe!