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.
How to Make Simple Pumpkin Coconut Bisque
- In a large pot, melt the butter. Add the onions.
- Saute the onions until they begin to turn golden. Add the ginger and garlic to the onions and saute for a few minutes longer.
- 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.
- 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.
Simple Pumpkin Coconut Bisque
- 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
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.
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.
This recipe was previously published in 2010. Printable recipe card, nutrition, and new photos have been added
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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.
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!
I'm so glad you enjoyed the bisque. I love it on a cold day like today.
Bryan and Whitney says
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!
Bryan and Whitney says
We'll keep him in the dark that pumpkin is a squash, then, hmm? 😉
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.
Ann Marie says
pumpkin is the key to my heart (and maybe butternut squash too)!
Oh I hope you do, Laurie.
Oh my goodness! I need to try this recipe!!!
Thanks, Whitney. I always enjoy your comments. They mean a lot to me coming from a chef!
Bryan and Whitney says
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.