Curried Pumpkin Bisque

It’s official.  The temperature is dropping and the leaves are slowly turning their bright orange – but how do you know fall is REALLY here?  Well, of course, the aroma of pumpkin spice lattes filling the air like a thick cloud! Pumpkin spice lovers, rejoice!

And as we prepare for the festival of Sukkot that starts this evening, so what a perfect way to bring in the official first few days of fall with…you guessed it – PUMPKIN!  I know you may be rolling your eyes thinking “ugh, another pumpkin recipe?  Really?”  But this one is just slightly different.  Think of sweet and creamy pumpkin with a touch of heat and warm aromatic spices.  This is not your typical overly-sweetened pumpkin pie or pumpkin latte.  No, this is pumpkin kicked up a notch!

When I was in college, I became a little obsessed with making soups.  So much so that my roommate bought me a soup-only cookbook!  I think with the craziness of being a full-time college student and working jobs and internships that forced me to make easy dishes that I could make in huge batches and freeze for later.  I loved being able to make this in advance and have friends over for Shabbat dinner, serving up giant bowls of soup like this one, or my Mexican Tortilla Soup (that one was a bit hit).  And even better, anything that you can make in just one pot is always a win in my book.  And this soup would be great if you froze it to serve later.

Quick Tip

Here’s a quick freezer tip:  Add the soup in a plastic zip top bag and lay it flat in the freezer (labeled with the content and date, of course) – it makes it easier to store, versus a bulky container!

Fun fact!  Did you know that about 10 years ago, I started writing a cookbook?  Of course it was titled “Risky Veggie” but I decided to turn it into a blog (well, now technically it morphed into TWO blogs of course), but this soup is one of the recipes from that project – granted it’s been tweaked just slightly over the years.  And thank you to my very talented sister Avi, for taking this photo! Maybe one day I’ll get start up again on that cookbook… but in the meantime, here at Meat Your Vegetables, we’d like to wish everyone a chag sameach and Happy Sukkot!

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Curried Pumpkin Bisque
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 people
Author: Rachel Katzman
  • 2 tbsp. extra virgin olive oil
  • 1/4 tsp. cumin seeds
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1/4 tsp. salt Add more, to taste
  • 1/4 tsp. white pepper
  • 1 15 oz. can of pumpkin puree NOT pumpkin pie filling
  • 1/4 cup light brown sugar, or coconut sugar Feel free to use any other sugar substitute, like "Swerve" or Stevia
  • 1/4 tsp. ginger
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 1/4 tsp. cayenne pepper Add more/less depending on how spicy you like it. Make sure to taste as you go along and adjust seasoning to how you like it!
  • 1/2 tsp. curry powder
  • 1/2 cup non-dairy milk (almond, coconut cream, cashew, oat) If making this dairy, feel free to add heavy cream instead
  • 1/2 cup vegetable stock Use store-bought or homemade - whatever you have on hand!
  • 2 tbsp. lemon juice For some brightness
  • 1/4 cup chives, minced (optional) For garnish. Or, you can use popcorn!
  1. Heat the olive oil in a large soup pot over medium heat.

  2. Add the cumin seeds and toast for 1 minute, making sure not to burn.

  3. Add the onion, garlic and saute for 2-3 minutes.

  4. Add the ginger, cinnamon, cloves, allspice, cayenne, curry powder, salt and pepper, and toast the spices for another 2 minutes.

  5. Add the pumpkin puree, vegetable stock (or you can use chicken stock, if you're making this for a fleishig meal), and light brown sugar . Taste the soup and adjust seasonings if needed.

  6. Simmer the soup for 45 minutes on low-medium until all of the flavors meld together.

  7. Using a handheld immersion blender, blend the soup until smooth.  If you don't have an immersion blender, you can ladle the soup into a few batches into your blender - make sure not to fill your blender to the top, as you want some heat to escape.  

  8. Pour the soup back in the pot (if using a blender), and add the non-dairy milk (or heavy cream, if making a milchig meal) and lemon juice. 

  9. Ladle into bowls and garnish with freshly snipped chives, or sprinkle with parve popcorn!

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