Pumpkin Bisque

Pumpkin Bisque
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
  • Prep time
    10 min
  • Cook time
    40 min
  • Servings
    6 Servings
  • Serving size
    2/3 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2/3 cup
  • Amount per serving Calories 120

  • Total Fat 5g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 390mg
  • Total Carbohydrate 14g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 5g
  • Potassium 400mg
  • Phosphorus 170mg

Choices/Exchanges: 1 Carbohydrate, 1 Fat



  • canned pumpkin
    15 oz
  • low sodium chicken broth
    3 cup
  • salt
    1/4 tsp
  • cayenne pepper
    1/4 tsp
  • ground coriander
    1/2 tsp
  • curry powder
    1 tsp
  • garlic (minced)
    2 clove
  • fresh chives (minced)
    1/4 cup
  • pumpkin seeds
    1/4 cup
  • fat-free half-and-half
    1 cup
  • onion(s) (minced)
  • olive oil
    1 tbsp
  • black pepper (freshly ground preferred)
    1/4 tsp
  • low-calorie sugar substitute
    1 tsp


  1. In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 5 to 7 minutes, until soft. Add the garlic, curry powder, coriander, cayenne, salt, and pepper and sauté for 1 minute.

  2. Add the broth and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes.

  3. Add the pumpkin and simmer for 10 minutes. Using an immersion blender, process the soup until smooth. Or carefully add the hot soup (in batches) to a blender and process until smooth; return the soup to the pot.

  4. Add the half-and-half and sugar-stevia sweetener and simmer on low for 2 minutes. Ladle into individual serving bowls. Garnish each bowl with generous pinches of pumpkin seeds and chives.

  • Recommended

    Made as written; delicious! But like most recipes on this site, add salt to taste if you are not on a sodium restriction.