Pumpkin-Coconut Bisque Recipe | Vegetarian Times Skip to main content

Pumpkin-Coconut Bisque

Smooth and mysteriously piquant, this lush soup contains several Asian seasonings, yet is at home with any American meal. When buying Thai red curry paste, check the label—some contain fish or shrimp. Roasting enhances the pumpkin flavor, but you may omit the step. 



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1 ¾ cups pumpkin puree
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2 Tbs. vegetable oil
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1 onion, chopped
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1 Tbs. shredded fresh ginger
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½ to 1 tsp. red curry paste, or to taste
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1 ¾ cups light coconut milk
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6 Tbs. frozen apple juice concentrate
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½ cup vegetable stock
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½ cup toasted pumpkin seeds for garnish
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1 cup garlic-flavored croutons for garnish


  1. Preheat oven to 450F. Put pumpkin purée into ovenproof dish, and heat until edges brown, about 15 minutes.
  2. Meanwhile, heat oil in large skillet or wok over medium heat, and sauté onion and ginger about 10 minutes. Add curry paste; sauté 2 minutes more. Put onion mixture and 1 cup roasted pumpkin purée into blender or food processor; add 1 cup coconut milk, and purée until smooth. 
  3. Pour mixture into saucepan, and stir in remaining pumpkin purée, coconut milk, apple juice, vegetable stock and salt. Heat 5 minutes. Garnish each serving with sprinkling of pumpkin seeds and croutons.

Nutrition Information: 

11 g
Total Fat: 
21 g
Saturated Fat: 
5 g
27 g
260 mg
3 g
8 g
Serves 4

Comments on this Recipe

This is a wonderful soup for a cold evening. This first time I made it I thought I'd picked up pumpkin only to find it was sweet potatoes. Just as good and a nice change of flavor on occassion!

Is there something I could substitute in place of apple juice? Where do I find curry paste?

Curry paste is: curry powder that has had oil, milk or water added. Pastes that are sold commercially invariably use oil as the medium to better preserve the flavors.

This soup was amazing! I am planning on making a double batch for Thanksgiving. If you like pumpkin try this recipe. Yummy!

I have been making this recipe for a couple of years at Halloween with my home grown pie pumpkins. I go for the larger amount of red curry paste and about a teaspoon of sea salt. I serve it to a large group and it is always a hit.