Total Time
Prep 30 mins
Cook 0 mins

This soup is a delightful change of pace for the holidays. If you omit the sour cream garnish, this recipe is Vegan which is always nice to offer to those guests who are vegetarians.

Ingredients Nutrition


  1. In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes.
  2. Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
  3. Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
  4. Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
  5. Ladle into soup bowls and garnish with a dollop of sour cream, if desired.


Most Helpful

Wow -- I'm surprised this recipe doesn't have more reviews. It's crazy-good. We don't eat onions, so I just added more celery. Also stirred in a little curry and topped each bowl with chopped shrimp tossed in sesame oil to give the soup a burst of protein. If you use PB2 in place of the peanut butter, it's even low-fat! Will be making this again and again -- it's as easy as it is delicious. Thanks for sharing!

Lil'baker October 17, 2013

Very tasty! My family enjoyed it and it disappeared very quickly.

racehorse87 June 15, 2011

I needed to use some leftover pumpkin and this recipe was just perfect. So simple to put together and with ingredients I already had on hand. It's easy enough to make on a busy day after work and breaks the routine of boring food. I upped the amount of pepper flakes by quite a bit and we thoroughly enjoyed this Bisque.

cookiedog March 14, 2010

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