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Thai Pumpkin Bisque


Cheryl Wixson
This recipe can easily be transformed for vegan eaters, or add chopped, cooked chicken for carnivores.


  • 1 tablespoon fat olive or coconut oil lard or butter
  • 1 cup chopped onion
  • 3 garlic cloves roughly chopped
  • 2 tablespoons red curry paste or curry powder
  • cups cooked pumpkin 2 cans
  • 4 cups chicken or veggie stock
  • 1 13.5-ounce can coconut milk * unsweetened
  • 2 tablespoons maple syrup
  • Sea salt, to taste
  • Fresh cilantro leaves for garnish


  • Heat the fat in a heavy soup pot. Add the chopped onion, garlic and curry paste or powder. Stir and cook until the onions start to soften and the mixture is fragrant.
  • Add the cooked pumpkin and stock, mixing well. Whisk in the coconut milk and maple syrup.
    Winter Luxury pumpkins
  • For a smooth, bisque texture, puree in a blender in small batches and return to the soup pot. Bring to a simmer and cook for five minutes.
    Thai Pumpkin Bisque
  • Taste and correct the seasonings with sea salt, curry powder and maple syrup. Ladle into hot soup plates and garnish with fresh cilantro leaves.


Makes 8 servings, each about 1-¼ cup.
Nutritional analysis per serving: 210 calories, 5 grams protein, 20 grams carbohydrates, 14 grams fat, 293 mg. sodium, 5.5 grams fiber.