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pumpkin coconut bisque garnished with coconut milk, roasted coconut, pumkin seeds served with bread slices

Pumpkin Coconut Bisque

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.
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4


  • 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
  • cups vegetable broth
  • ½ tablespoon maple syrup
  • ½ cup coconut milk unsweetened
  • salt & pepper to taste


Roast Tomatoes

  • 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.

Bisque Preparation

  • 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.