Dreamy Pumpkin Pie Bisque

If you love Lobster Bisque and Tomato Bisque, you will fall in love with this. This is no ordinary pumpkin soup – it’s a beautiful and creamy “Dreamy Pumpkin Pie Bisque. All the flavor of pumpkin but with a wonderful rich creamy base.

When I created this, I wanted I nice creamy and rich flavor. Using a few different types of plant-based milk, I decided the secret to a rich base was using evaporated coconut milk rather than regular plant-based milk. Not only did it kick it up a few notches, but delivered exactly what I was hoping to create. It’s pure perfection and it’s almost like a dessert treat.

Finding the right balance of flavors for this Dreamy Pumpkin Pie Bisque was also the key. I didn’t want any ingredient to overshadow the other. For this delicious bisque, I used pumpkin puree (not pumpkin pie filling), vegetable broth, garlic, cloves, cinnamon, nutmeg, date sugar, and shallots. Using shallots played a key role. Onions can sometimes be overpowering in any recipe. Shallots offer a mild taste without overpowering all the other ingredients. Using date sugar was also key to this. You can use coconut sugar as well but I recommend date sugar because it is the healthiest sweetener you can use.

To start, you want to finely dice the shallots, and mince the garlic cloves. This allows the flavors to blend well. Preheat your dutch oven or soup pot with 2 Tbsp. vegetable broth, and add the garlic and shallots. Saute until tender, about 5-8 minutes (be careful as you do not want to overcook or burn them).

Add the pumpkin, spices, and 1/4 cup date sugar and blend well, stirring constantly for several minutes. Now add the evaporated coconut milk, one can at a time stirring to blend. Reduce the heat to low and continue cooking for 20-25 minutes until all the flavors are combined, continuing to stir frequently until a good consistency develops. At this stage, you can add more coconut milk if you feel you need to. Taste to determine if you need more of the sugar but start with 1/4 cup.

Taste and adjust seasoning. Pour the bisque into bowls immediately. Using the remaining 3-4 Tbsp. of the coconut milk, dribble it on top of each serving. I sometimes like to dribble the milk into a heart. Add a few pumpkin seeds in the middle and serve!

Pumpkin Pie Bisque

Pumpkin Pie Bisque

Yield: 8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

If you love Lobster Bisque and Tomato Bisque, you will fall in love with this decadent treat!

Ingredients

  • 1/2 can of pumpkin puree (not pumpkin pie filling)
  • 4 Tbsp. vegetable broth
  • 3 Tbsp. shallots, diced fine
  • 1 large clove garlic, minced
  • 3/4 Tsp. ground cloves
  • 2 -3 Tsp. cinnamon (to taste)
  • 3/4 Tsp. nutmeg
  • 1/4 cup date sugar
  • 4 cans (12.2 oz each) evaporated coconut milk (reserving 3-4 Tbsp)
  • raw pumpkin seeds for garnish

Instructions

  1. Preheat a large dutch oven or soup pot with 2 Tbsp. vegetable broth. Add the garlic and shallots, sauteing until tender (you do not want to overcook or burn the shallots or garlic).
  2. Add in the pumpkin, spices and 1/4 cup date sugar, blending well, stirring frequently until blended.
  3. Add the coconut milk, one can at a time, stirring to blend. Reduce the heat to low and continue cooking for 20-25 minutes until all the flavors are combined, stirring frequently until a good consistency develope. You can add more coconut milk if you feel you need to. Taste to determine if you need more sugar but you shouldn't have to.
  4. Taste and adjust the seasoning. Serve in individual bowls, dribbling the reserved coconut milk on top. You can even drizzle the milk into a heart shape. Add pumpkin seeds in the middle.

Did you make this recipe? We'd love to hear from you!

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Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

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