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You are here: Home / Recipes / Healthy / Simple Pumpkin Coconut Bisque

Simple Pumpkin Coconut Bisque

October 6, 2019 11 Comments

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blue bowl with pumpkin soup, drizzle of coconut milk and toasted pumpkin seeds

Simple Pumpkin Coconut Bisque is a warming autumnal soup made with pumpkin pureé, creamy coconut milk, lightly spiced with fresh ginger and topped with the texture of toasted pumpkin seeds.  

 

Why I love this pumpkin coconut soup 

  • It’s made with pumpkin!
  • Coconut milk!!
  • Super simple to make.
  • Ready to eat in less than 40 minutes.
  • Warming soup for chilly days and nights.
  • So soothing on days when I’m down with a cold or flu.
  • Freezes well.
  • Vegan
  • Vegetarian

 

How to Make Simple Pumpkin Coconut Bisque

Pot with chopped onions surrounded by bowls of pumpkin and spices1
pot with pumpkin and spices added to broth3
pot with sauteed onions with garlic and fresh ginger2
pumpkin soup pureed in blender4
  1. In a large pot, melt the butter.  Add the onions.
  2. Saute the onions until they begin to turn golden.  Add the ginger and garlic to the onions and saute for a few minutes longer.
  3. To the onions add the pumpkin puree, salt, sugar, red pepper flakes, and ground allspice.  Stir together.  Cover the pot and let simmer for 30 minutes.
  4. Remove the soup from the heat. Ladle the mixture into a blender.  Puree the mixture until completely smooth.

Pour the pumpkin mixture back into the pot.  Add 2 cups of coconut milk.   If you want a thinner consistency, you can add more coconut milk or chicken stock until you reach the consistency that you want.  Whisk the mixture together.  Bring the soup to a simmer.  To serve garnish with a little drizzle of coconut milk, ground nutmeg, and pumpkin seeds. 

How to serve Pumpkin Coconut Bisque

  • Drizzle with a bit of coconut milk.
  • Sprinkle with a hint of fresh grated or ground nutmeg.
  • Top with a spoonful of toasted or raw pumpkin seeds for crunch and texture. 😋
  • Leftover soup can be stored in a covered container and refrigerated for 3-4 days.  The soup freezes very well for up to 1 month.

This easy and quick to make bisque is definitely my go-to soup for chilly days and nights.  

blue bowl with pumpkin soup, drizzle of coconut milk and toasted pumpkin seeds
4.67 from 6 votes
Print

Simple Pumpkin Coconut Bisque

Course Appetizer, Main Course
Cuisine American
Keyword pumpkin coconut bisque, pumpkin coconut cupcake recipe, pumpkin soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people
Calories 183 kcal
Author Janet Barton

Ingredients

  • 2 tablespoons butter coconut oil or olive oil can be used
  • 1 cup chopped onion
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger
  • 3 cups pumpkin cooked or canned
  • 2 1/2  cups Vegetable or chicken stock homemade or good quality canned
  • 1 tablespoon Coconut sugar optional may use brown sugar or maple syrup
  • ½ teaspoon ground allspice
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon salt or to taste
  • 2 cups coconut milk unsweetened canned
  • Ground nutmeg
  • pumpkin seeds

Instructions

  1. Melt butter in a heavy large pot over medium heat. Add onion and sauté until golden. Add fresh ginger and garlic. Saute an additional 3-4 minutes. Add pumpkin, broth, sugar, allspice, crushed red pepper, and ginger. Bring to a boil then reduce heat. Cover and simmer until flavors blend, about 30 minutes.
  2. Ladle the soup into a blender and puree until a smooth consistency.   Return the soup back to the pot and add coconut milk.  Bring back to a simmer.  Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with a little coconut milk, a sprinkle of ground nutmeg, and a sprinkle of pumpkin seeds. Makes 4-6 servings.

Nutrition Facts
Simple Pumpkin Coconut Bisque
Amount Per Serving (1 serving)
Calories 183 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 13g65%
Cholesterol 10mg3%
Sodium 290mg12%
Potassium 355mg10%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 3809IU76%
Vitamin C 5mg6%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was previously published in 2010.  Printable recipe card, nutrition, and new photos have been added

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Related

Filed Under: Healthy, Soups, Vegan, Vegetarian Tagged With: pumpkin bisque, pumpkin coconut bisque, pumpkin coconut soup, pumpkin soup

Previous Post: « Pumpkin Liège Waffles
Next Post: Spudnuts (Potato Doughnuts with Glaze) »

Reader Interactions

Comments

  1. Janet@simplysogood says

    October 27, 2010 at 3:00 am

    Ooo I'm so glad you're adding more red pepper flakes. I would! But you know there are pansy's out there that won't add any. Oh what they are missing. So happy you liked the bisque, Alli.

    Reply
  2. alli says

    October 27, 2010 at 1:51 am

    Wow I made this for dinner tonight and it was delish. I really loved the creamy texture with the coconut. I added some extra red pepper flakes too. I loved how you could taste the ginger in there too. I just saw your recipe for granola, and I can't wait to try that too!

    Reply
  3. Janet@simplysogood says

    October 26, 2010 at 2:36 am

    I'm so glad you enjoyed the bisque. I love it on a cold day like today.

    Reply
  4. Bryan and Whitney says

    October 25, 2010 at 9:23 pm

    Oh. My. I made this today for lunch. It was a cold, gray day with the first skiff of snow on the mountains, and the flavor, texture, and everything else about the soup was spot-on. I increased the red pepper flakes because I love things spicy, and I even added the allspice, though I don't typically love it–it is fabulous in this preparation. The pumpkin and coconut milk go so well together. Thank you, thank you!

    Reply
  5. Bryan and Whitney says

    October 25, 2010 at 4:51 am

    We'll keep him in the dark that pumpkin is a squash, then, hmm? 😉

    Reply
  6. Janet@simplysogood says

    October 19, 2010 at 7:49 pm

    When I first got married, the husband that never reads this blog told me that cooking squash in any form would be grounds for divorce! I wish it was the key to his heart.

    Reply
  7. Ann Marie says

    October 19, 2010 at 6:16 pm

    pumpkin is the key to my heart (and maybe butternut squash too)!

    Reply
  8. Janet@simplysogood says

    October 18, 2010 at 4:00 am

    Oh I hope you do, Laurie.

    Reply
  9. Laurie says

    October 17, 2010 at 3:39 am

    Oh my goodness! I need to try this recipe!!!

    Reply
  10. Janet@simplysogood says

    October 16, 2010 at 4:52 am

    Thanks, Whitney. I always enjoy your comments. They mean a lot to me coming from a chef!

    Reply
  11. Bryan and Whitney says

    October 16, 2010 at 12:21 am

    Your recipe sounds absolutely DREAMY! The bisque looks like it has a great, velvety texture. I can't wait to make it. Pumpkin and coconut… what a great segue between summer and fall! Thanks for sharing.

    Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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