Any traditional chef from Europe or the United States might define “bisque” as something which is a thick soup, especially one that is made from shellfish. Pumpkin Bisque or Pumpkin puree soup is a usually ‘bound’ (thick) soup made from a purée of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. It can be served hot or cold and is a popular Thanksgiving dish in the United States.
Various versions of the dish are known in many European countries, the United States and other areas of North America, and in Australia.
Pumpkin Bisque is a quick and easy-to-make dinner time recipe. Just a few ingredients are required for this simple winter recipe and are packed with the warm flavors of pumpkin, garlic, onions, chicken broth, shredded cheese, and nutmeg.
Pumpkin Bisque Nutrition And Benefits
Pumpkin Soup is known for its anti-inflammatory effect. Carotenoids that are present in pumpkins are responsible for this effect.
Pumpkin as a vegetable is low in calories and high in fiber. You can replace your dinner time salad with a healthy pumpkin bisque without cream.
Basic Pumpkin Bisque Recipe
This creamy pumpkin bisque is easy to make and makes it a comfort food during winters. Here is the recipe for a traditional pumpkin bisque made with chicken broth. However, vegetarians can replace the chicken broth with vegetable stock. The ingredients required for this recipe are as follows.
- Butter – 1 tbsp
- Onion – 1 large (chopped)
- Garlic – 4 cloves
- Chicken broth – 2 cups
- Pumpkin – Diced ( or canned/readymade) – 1 cup
- Salt – to taste
- Nutmeg – ¼ tsp
- Pepper – ¼ tsp
- Whipped cream – 2 tbsp
- Cheese – shredded – ¼ cup
- Take a saucepan, add 1 tbsp of butter, and heat it. Add in the chopped onions and fry them till they are translucent.
- Now add the garlic and saute them for a minute. Now add the chicken broth, salt, pepper, nutmeg powder, diced or canned pumpkin, and simmer for 15 mins.
- Take the pan off of the stove and cool it down.
- Now add it to a blender and blend it smooth.
- Add this blended pumpkin mixture to the pan, add cream and simmer it for two minutes.
- Now add the shredded cheese and serve it hot with a drizzle of cream on top.
Savoury Pumpkin Bisque
Savoury pumpkin bisque recipe is made with chicken broth. This recipe is easy to make and takes only 30 minutes. Ingredients required for this recipe are as follows .
- 1/4 cup finely chopped white onion
- 1 tablespoon butter
- a can of pureed pumpkin, not pumpkin pie filling
- 1 box low sodium chicken stock
- 1/2 teaspoon ground black pepper
- 2 teaspoons sea salt
- 1/4 teaspoon dried sage
- 1 tablespoon fresh lemon juice
- chopped parsley optional
- Take a large, heavy-bottomed pot, saute onions in butter on medium heat until soft and slightly brown.
- Stir in the pumpkin, and cook until warm.
- Add the chicken stock, sea salt, pepper, sage, and lemon juice, cover, and cook on medium high heat until hot.
- Turn heat to low, or turn the heat off and remove pot, and use an immersion blender to puree soup until smooth
Serve with fresh chopped parsley, if desired. Blending the soup is completely optional. However blending makes it velvety smooth and helps to accentuate the flavours of seasoning.
Note: For a low calorie pumpkin soup recipe, replace regular butter with low fat butter.
Vegetarian Pumpkin Bisque Recipes
Here are a few recipes for pumpkin soup without chicken broth for vegetarians. Vegetarian pumpkin bisque recipes are made with a few modifications and replacements with the ingredients that are used in the traditional pumpkin bisque recipe. However, in the traditional recipe of pumpkin bisque chicken broth is the main ingredient.
1. Pumpkin Bisque with Coconut Milk
Pumpkin Soup tastes great when made with coconut milk. Calories in Pumpkin soup with coconut milk are around 185. This recipe is easy and filling. Here is the recipe for Pumpkin Bisque with Coconut Milk.
- 1 cup chopped onion
- 3 garlic cloves minced
- 1 tablespoon fresh ginger
- 3 cups pumpkin cooked or canned
- 2 1/2 cups Vegetable 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, vegetable stock, 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.
2. Roasted Pumpkin and Vegetable Soup
This creamy pumpkin soup is packed with a few body-warming ingredients like pumpkin and garlic powder. This pumpkin and coconut soup tastes delicious and is perfect during winters. Let us now get into the recipe.
- 1/2 white onion, roughly chopped
- 1/2 tsp garlic powder
- 1 large carrot, sliced
- 1 sweet potato, diced
- 1/2 head of cauliflower, broken into florets
- avocado oil, optional
- 1 15 oz. can light coconut milk
- 2 cups low-sodium vegetable broth
- 1. can puréed pumpkin
- 1/4 tsp ground turmeric
- 1/4 tsp paprika
- Himalayan sea salt and pepper to taste
- 1/4 cup roasted pumpkin seeds
- 1tbsp cream
- Optional for serving: parsley, red pepper flakes
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Add onion, carrots, cauliflower, and sweet potato to the pan.
- Drizzle with optional avocado oil. Sprinkle with garlic powder and season with a pinch of salt and pepper.
- Bake for 25-30 minutes, until sweet potato, is tender and the vegetables are lightly browned.
- Now allow to cool slightly, then add to a high-speed blender with coconut milk, vegetable broth, pumpkin purée, turmeric, cream, and paprika.
- Using a high-speed blender, blend until very smooth and creamy, stopping to recombine as needed.
- Taste it, and adjust the seasoning if needed.
- Pour mixture into a large saucepan and heat until warm throughout.
Serve immediately topped with pumpkin seeds, red pepper flakes, and parsley.
Note: For an easy pumpkin soup without stock recipe, water is a reasonable alternative to use. Make sure you add less water than the quantities of broth, vegetable stock mentioned in the recipes above for keeping the flavors of other ingredients intact.
Vegan Pumpkin Bisque Recipes
Here are a few varieties of recipes for pumpkin bisque for vegans. Vegan pumpkin bisque recipes are made with a few modifications and replacements with the ingredients that are used in the traditional and vegetarian pumpkin bisque recipes. However, in the traditional recipe of pumpkin bisque chicken broth and cream are the main ingredients.
1. Vegan Pumpkin Soup with Almond Milk
This recipe of vegan pumpkin soup with almond milk is packed with the goodness of pumpkin, almond milk and spiced with cumin powder and nutmeg powder. Let us check out the recipe.
- Pumpkin – 1 cup diced
- Maple syrup – ½ tsp
- Nutmeg powder – ¼ tsp
- Coriander – a few leaves
- Cumin powder – ½ tsp
- Almond Milk – 1 cup
- Vegetable broth – 2 cups
- Almond butter – 1tbsp
- Firstly, take a Dutch oven (or a similarly big, heavy-bottomed pot) and saute the cauliflower, onion, salt, and pepper.
- Once they’re softened, stir in the garlic and additional spices for about 30 seconds.
- Next, add in the vegetable stock, pumpkin, maple syrup, and almond butter.
- Bring it all to a simmer and cook until the cauliflower is softened. Now, stir in your almond milk.
- Now to puree the soup, use either an immersion blender or transfer small amounts to a blender (hot liquids splatter; only fill your blender about halfway).
- Then, return the pureed soup back to your pot.
Lastly, garnish your soup with pumpkin seeds, chopped fresh parsley, pomegranate seeds, or any other toppings you desire. This simple vegan pumpkin soup is now ready to serve.
2. Vegan Pumpkin Cashew Soup
This vegan pumpkin cashew soup is rich in flavors of pumpkin and cashew. Since this recipe is for vegans, the richness similar to that of a traditional pumpkin bisque is obtained by adding blended cashews and chopped nuts to it. Let us now check out the recipe.
- 1/2 onion, chopped
- 1 tablespoon oil or butter (or both)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 cloves garlic, peeled and minced finely
- 4 cups vegetable broth
- 15 ounce can pure pumpkin puree (unsweetened)
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon ground cumin
- 1/2 cup roasted, salted cashews plus extra for garnishing
- 1/4 cup roasted, roasted pumpkin seeds for garnish
- dried parsley for garnishing
- In a large pot over medium high heat, sauté onions in oil and butter until they are soft and translucent. Season the sauteed onions with salt and pepper.
- Then add minced garlic and cook 1-2 minutes more.
- Now turn the heat down to medium low, and add vegetable broth and pumpkin to the pot, and stir to combine.
- Add turmeric, basil, and cumin. Let come to a gentle simmer, stirring occasionally.
- Now add in 2 cups of the soup and 1/2 cup of cashews to a high powered blender.
Note : Be very careful to vent the top of the blender so that pressure can escape as it is blending!
- Blend the cashews and soup until smooth and creamy for about 30-45 seconds. If you want your soup to be very smooth in texture, you can blend the rest of the soup in batches as needed.
- If you want a little bit of texture from the onion pieces, just add the creamy cashew mixture back into the pot and stir to combine.
- Taste the soup and adjust the seasoning as needed.
- Serve the soup into bowls, and garnish with roasted pumpkin seeds, chopped cashews.
- This vegan creamy cashew pumpkin soup is ready to serve.
Pumpkin Bisque is a dish that is packed with healthy ingredients and rich flavors. It can replace your salad if you are someone who’s currently involved in a healthy diet regime when made with a few modifications as mentioned in the recipes above. Hope you try and enjoy them.