Curry Pumpkin Spice Bisque

Jessica CarterFood, Recipes, Snacks & SoupsLeave a Comment

This smooth, warming Curry Pumpkin Bisque captures the flavors of Fall in a bowl. Curry powder and pumpkin pie spice combine to add a hint of heat and subtle sweet to this satisfying and simple to prepare soup.

Curry Pumpkin Bisque
Votes: 4
Rating: 5
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Rate this recipe!
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Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Curry Pumpkin Bisque
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
  • 1 15-oz can cannellini beans drained and rinsed
  • 1 cup pumpkin purée
  • 1/2 cup roasted red or orange peppers drained
  • 1 cup plain unsweetened almond milk
  • 2 cups vegetable broth
  • 1 tsp pumpkin pie spice
  • 1/2 Tbsp curry powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 2 Tbsp coconut oil optional
Servings: people
Units:
Instructions
  1. Add all ingredients to a blender and blend on a med-high setting until smooth. Pour into a large saucepan and heat over medium high heat until it comes to a simmer. Cover with a lid and reduce to medium-low, cooking for an additional 10-15 minutes. Garnish with vegan sour cream, a sprinkle of cinnamon, or roasted pumpkin seeds.
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Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 BaltimoreLet’s Talk Live, and Good Morning Washington.

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