Vegan Pumpkin Bisque

It’s fall so it’s only natural to start to roll out the pumpkin recipes. I thought I would mix it up from the classic pumpkin spiced sweets, with this easy, warming pumpkin bisque. This recipe is vegan, but it lacks no flavour or heartiness. I highly recommend giving it a try!


Vegan Pumpkin Bisque

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: serves 2 as a meal, 4 as an appetizer


  • 1 tbsp. olive oil

  • ½ cup finely chopped shallots

  • 2 cloves garlic, minced

  • 1 tsp. grated ginger

  • 2 tbsp. flour

  • 2 ¼ cups vegetable stock

  • ¼ cup apple juice

  • 1 cup pumpkin puree

  • 1 tbsp. maple syrup

  • ⅛ tsp. ground nutmeg

  • ⅛ tsp. cinnamon

  • ⅛ tsp. dried thyme

  • ½ cup coconut milk

  • Salt and pepper to taste

  • Sliced green onion or chives for garnish


In a medium sized saucepan, sauté the shallots over medium heat until they soften (around 5 minutes). Add in the garlic and ginger, and cook for an additional minute or two until fragrant. Stir in the flour, and cook for 2 minutes or until lightly browned.

Pour in the vegetable stock and apple juice, and bring to a light boil. Once it has slightly thickened, stir in the pumpkin puree, maple syrup, nutmeg, cinnamon and thyme. Reduce the heat to low and simmer for 10 minutes.

Turn off the heat and stir in the coconut milk until well combined. Season with salt and pepper, and serve with sliced green onions and a side of crusty bread.