Pumpkin coconut bisque is a thick, creamy, delicious soup to celebrate the pumpkin season. This is an easy recipe that has hints of sweetness, nuttiness, subtle tangy-ness, and is quite filling. Try this vegan recipe made with some simple ingredients and comes together pretty easily.
Can't get enough of pumpkin? Try these sweet gluten-free, fermented pancakes from the Konkani cuisine, or indulge in the delicious pumpkin pudding made with canned pumpkin.
Full recipe + measurements + video can be found in the recipe card below.
Is This Recipe Vegan?
Yes, this recipe is vegan.
If you are not following a vegan diet, you can try these variations:
- Replace the olive oil in the recipe with butter, it becomes richer and more delicious.
- Use heavy cream instead of coconut milk.
- For those who find it difficult to buy maple syrup, you can use honey instead.
This is a stovetop recipe, but we use an air fryer to roast the tomatoes. If you do not have an air fryer, you can roast the tomatoes in a regular oven also (See below).
- Medium-sized saucepan/dutch oven
- Air fryer
- Cooking spoons
- Measuring cups/spoons/weighing scale
- Immersion blender/blender
- Kitchen towels If using a regular blender
- Chopping board and knives
- Serving bowls/spoons
How To Roast Tomatoes Using Air fryer?
For the small number of tomatoes we use in the recipe, I find using an air fryer to roast them time-saving as well as less cumbersome. I start with roasting the tomatoes and while they are roasting in the air fryer, I do the rest of the steps in the recipe. To roast the tomatoes in the air fryer,
- Rinse and pat dry the tomatoes
- cut them into thick wedges
- To a small bowl add the tomato wedges, oil, salt and pepper
- Pre heat the air fryer to 390 degree Farenheit( 190 degree Celcius)
- Spread a thin layer of oil on the air fryer base. Lay the seasoned tomatoes in one layer in the air fryer basket
- Cook the tomatoes for 20-25 minutes until they are wilteed completely charred on a few spots
- Remove from the air fryer use in your favorite recipe
Blending the Pumpkin Bisque
If you have an immersion blender, you can use it directly in the saucepan/ dutch oven to blend the soup. Follow the instructions for your specific immersion blender.
If using a regular stand blender:
- Gently transfer the contents of the saucepan to the blender. Do not overfill the blender, work in batches if required.
- Tightly secure the lid of the blender.
- Cover the lid with a folded kitchen towel (as shown in the video at the end of the recipe card). This will protect your hand from escaping steam.
- Once the soup is blended well, gently pour the same back into the sauce pan.
Be careful when handling hot contents. Use a mitten/kitchen towel to handle the saucepan and blender.
Since the pumpkin coconut bisque is creamy, pureed soup, I have focused more on adding some crunch and texture to the soup.
- Red Chilli flakes if you like it spicy.
- Pumpkin seeds or pepitas. You can find the shelled ones in the super market. These are delicious in the soup, they add a crunch and texture to other wise pureed soup.
- Drizzle a little bit of coconut milk as garnish.
- Top the soup with some toasted coconut. It adds an additional flavor profile, aroma (the toasted coconut aroma is amazing) and texture.
- Croutons. They soak up the bisque and are really yummilicious to eat.
What To Serve With Pumkin Bisque?
Any kind of sandwich will work as an accompaniment to the pumpkin bisque.
- A simple crusty bread topped with some butter.
- My favorite is a grilled cheese sandwich. Dunk the sandwich in the soup before taking a bite! Bliss!
- BLTT (Bacon, Lettuce, Turkey, Tomato) sandwich is amazing with this bisque.
How Many Servings Does This Make?
Always adjust the serving size to suit your specific dietary needs.
This recipe makes two large servings or four smaller servings.
How To Store The Leftovers?
Store the leftovers in an airtight container in the refrigerator. This will last for 2-3 days for sure. If you plan to freeze it, do not add the coconut milk before freezing. Freeze it without adding the coconut milk. When ready to use, thaw completely, heat up on the stovetop, add coconut milk as suggested in the recipe. More details on how to freeze the bisque.
Pumpkin Coconut Bisque
- cooking spoons
- Measuring Spoons/Cups
- chopping board and knife
- Serving Dish
- Air Fryer
- immersion blender/blender
- kitchen towels (optional)
- 212 grams (approx. 7.5 oz/1 cup) pumpkin puree
- 200 grams (approx. 0.375 lb/1 number large) Roma tomatoes cut into thick wedges
- 2 tablespoon olive oil
- 100 grams (approx. 1 cup) yellow onions diced small
- 2 number large garlic cloves peeled & crushed
- 1 teaspoon paprika adjust to taste
- ¼ teaspoon turmeric powder optional; used to to deepen the color
- 1½ cups vegetable broth
- ½ tablespoon maple syrup
- ½ cup coconut milk unsweetened
- salt & pepper to taste
- Pre-heat air fryer to 390 degrees F (190 degrees C)
- Wash and cut tomatoes into thick wedges.
- Generously brush oil in the air fryer basket. When the tomatoes dry up, they tend to stick to the air fryer basket. Greasing the air fryer basket with oil helps to remove the roasted tomoatoes easily.
- Place the tomatoes in one layer in the air fryer basket.
- Cook the tomatoes at 390 degrees F (190 degrees C) for about 20-25 minutes. Tomatoes will wilt and will have charred (black) spots on the pieces. Remove from heat.
- Heat olive oil in a thick-bottomed pan. Add onion and garlic and cook until garlic is aromatic and onion is translucent. This will take about 5-6 minutes. Stir intermittently.
- Add pumpkin puree and cook for 5-6 minutes stirring frequently. Scrape the bottom of the pan to prevent the puree from sticking to the bottom.
- Add the roasted tomatoes and maple syrup. Add Paprika, turmeric (optional; I add it to enhance the color), and salt & pepper. Mix well.
- Pour the vegetable broth and give everything a good stir. Again, scrape the bottom of the pan to prevent anything from sticking to the bottom. Let it cook for a minute or two.
- Transfer to a blender (If using an immersion blender - See recipe notes). Tightly secure the blender lid. Cover the lid with a folded kitchen towel (as shown in the video at the end of the recipe card). This will protect your hand from escaping steam from the blender. Once the soup is blended well, gently pour the same back into the pan. [Note: Do not overfill the blender, work in batches if required.]
- Cook the pureed soup for another 5 minutes on medium-low heat. Lower the heat (you can even turn off the heat completely). Pour the coconut milk 2-3 tablespoons at a time and mix well until you get the desired creaminess and consistency. [Note: I typically use about 5-6 tablespoons of coconut milk]. Use the leftover coconut milk for garnishing the soup.
- Transfer to serving bowls, Serve garnished with - roasted pumpkin seeds, - toasted coconut (optional), - coconut milk- croutons etc.
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – This makes four small servings or two large servings. Adjust the serving size to fit your dietary needs.
- Using Immersion Blender - If you are using an immersion blender, ignore the instructions in step 5 of Bisque preparation. Follow the instructions for the immersion blender and blend the soup well.