Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Soup/ Vegetarian

Pumpkin Curry Bisque

pumpkin soup-6901
Happy Halloween!

I can’t believe this is the fifth Halloween I’ve been blogging. Seems like forever. Thank goodness for better photography and less italics {yikes} than in 2009. So, since it’s Halloween I felt like I had to post a fun, seasonal recipe. Last week, I picked up a few small baking pumpkins from Trader Joe’s and have been busy in the kitchen turning them into delicious treats. My favorite preparation so far is this incredibly easy pumpkin curry bisque! It’s simple to make and uses coconut milk for a tasty vegan spin. It was the perfect warm lunch on a chilly, cloudy day!

I’m going to try to not burn you out on soup this season but it’s going to be hard. It’s one of my favorite things to make. It’s like the favorite old sweater of the culinary world. This would be a great healthy pre-Trick or Treating dinner tonight or any time!

pumpkin soup-6886

Can you believe this was my first time roasting a whole pumpkin? I got super inspired after seeing Jessica’s post a few weeks ago on how to make homemade pumpkin puree. I’ve roasted squash and tons of sweet potatoes, but never pumpkin. It’s so easy! Plus, you get the added benefit of all those delicious seeds inside. Just scoop out, wash, pat dry and roast separately {for less time}. Yum!

Stay safe trick or treating tonight! Our little town is having it’s annual Halloween parade and I think I’m going to go with some friends. Have fun with whatever you choose to do!

pumpkin soup-6904Pumpkin Curry Bisque

serves 2

Print this Recipe!


1 small sugar pumpkin, cut in half with seeds scooped out

1 1/2 cups coconut milk

3/4 tsp salt

2 tsp curry powder

1 tbsp maple syrup

chopped cilantro for serving

roasted pumpkin seeds for serving


Preheat oven to 400 degrees. Lay pumpkin, cut-side down, on a tin foil lined baking sheet. Place in the oven and roast for about 40-45 minutes until very tender. Remove pumpkin from the oven and let cool slightly.

When cool enough to handle, scoop the insides of the roast pumpkin into a large blender. Add the coconut milk, salt, curry powder and maple syrup. Puree until smooth.

Serve with chopped cilantro and roasted {or roasted and candied!} pumpkin seeds on top.


~ 1 hour



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  • Danielle
    October 31, 2013 at 3:10 am

    What a spicy twist on a fall favorite. Mmm… Happy Halloween from Paris to Cali! 🙂

  • Averie @ Averie Cooks
    October 31, 2013 at 3:13 am

    Coconut milk in soups is the best. Happy Halloween, Jenna!

  • Live Love Yum
    October 31, 2013 at 4:01 am

    Awesome! I’ve been looking for a simple pumpkin soup recipe.

  • Karen T.
    October 31, 2013 at 4:30 am

    My last CSA box includes a pie pumpkin….NOW I have a fabulous new recipe to try….thank you!!

  • Maryea {Happy Healthy Mama}
    October 31, 2013 at 4:35 am

    I love this simple soup! You really can’t go wrong with pumpkin and coconut milk. 🙂

  • Michelle @ A Healthy Mrs
    October 31, 2013 at 4:51 am

    Looks delicious! And the color is just beautiful!

  • Kristin
    October 31, 2013 at 4:58 am

    I feel like it might be sacrilegious to ask but could you sub canned pumpkin puree in this recipe?? Looks so yummy but I’m a little scared of the actual pumpkin part!

  • Nicole
    October 31, 2013 at 5:12 am

    Yum. You had me at coconut milk

  • Angela @ Eat Spin Run Repeat
    October 31, 2013 at 5:24 am

    My Bloglovin’ reader is lighting up with all sorts of pumpkins, curries, and soups this morning and you’ve just rolled them all into one! This sounds perfect, and I don’t think it’s even possible to get burnt out on soups and stews in the fall/winter. Keep em coming!

  • Liz @ Tip Top Shape
    October 31, 2013 at 6:03 am

    This looks delicious!!

    Happy Halloween 😀

  • Janna
    October 31, 2013 at 7:34 am

    I’ve been reading your blog since the very beginning and definitely miss the old style of writing, it was so much more “real” and like you. I loved when you would talk about the minutiae in your day and get excited about the smallest things like tasting half a freshly baked roll you just made yourself with your lunch and talking about getting up extremely early to be at the bakery yet still have time to have a good breakfast. Not that the new blog is bad.. but your photography skills have def improved for sure, and I still love your recipes

    • Paige
      November 3, 2013 at 6:53 am

      I know what you mean…. I still love reading all of your posts, Jenna, but definitely miss that level of intimacy you used to bring to the blog – especially after reading your book! I am sure you have reasons for changing your approach, and I support you as I am sure they’re thoughtful and logical, I just can’t help but reminisce! 🙂

  • Hillary | Nutrition Nut on the Run
    October 31, 2013 at 8:18 am

    simplest.soup.recipe.ever!? mmmm.

  • DessertForTwo
    October 31, 2013 at 8:30 am

    Oooh yum! So festive!
    I agree: soup is always in season.
    We’re off to the courthouse to watch two friends get married tonight. It’s going to be a great Halloween! 🙂

  • Laura @ Lauras Baking Talent
    October 31, 2013 at 8:33 am

    Looks great! Thanks for sharing 🙂

  • Caroline L.
    October 31, 2013 at 8:56 am

    Come at me with all the soup you’ve got! Definitely one of my favorite things about the colder weather! Happy Halloween 🙂

  • deva
    October 31, 2013 at 9:02 am

    Happy Halloween! I love curried bisques so this is a recipe up my alley.

    We are having a cold and rainy halloween, so tonight will be all about the comfort food!

  • Bryony @ Friday Night Dinners -- PDX
    October 31, 2013 at 10:59 am

    This soup looks great! I love the addition of curry powder. And I’m pretty sure there’s no such thing as too many soup/stew recipes. Keep ’em coming!!

  • joelle (on a pink typewriter)
    October 31, 2013 at 11:00 am

    I’ve never had curry, but anything w pumpkin is worth trying!

  • sherri
    October 31, 2013 at 12:27 pm

    pumpkin + curry = yummy thanks for the perfect halloween dinner idea! i’ve got my pumpkin in the oven.

  • Katrina @ Warm Vanilla Sugar
    October 31, 2013 at 12:50 pm

    Mmm this looks lovely!

  • Christina @ The Beautiful Balance
    October 31, 2013 at 1:10 pm

    I just made a pumpkin bisque using coconut milk to make it creamy. This looks incredible and love that you added curry! I am kicking myself for not doing the same. Looks like I will have to make a new batch 😉

  • Coty and Mariah@quirksandtwists
    October 31, 2013 at 5:17 pm

    That soup has such a gorgeous color! Perfect for Halloween!

  • Luv What You Do
    October 31, 2013 at 8:04 pm

    Wow, this looks amazing!

  • Amy
    November 1, 2013 at 4:35 am

    Love the combination of all those healthy ingredients, especially using curry.

  • Beth
    November 1, 2013 at 5:10 am

    If I need a short cut and use canned pumpkin, how much? 2 cups?

    • jenna
      November 1, 2013 at 7:38 am

      So, I never guarantee a version of one of my recipes that I haven’t personally tested and tried – and I haven’t tried using pumpkin puree. You can try it, and I’m sure it would work, but I haven’t done it so it’s hard for me to say!

  • Laura (Blogging Over Thyme)
    November 1, 2013 at 5:58 am

    This looks great! Love the addition of coconut milk and curry powder. Yummmy!

  • Monica
    November 2, 2013 at 8:16 am

    This looks so yummy! My mom used to cook with curry but I haven’t done much with that spice yet… maybe I’ll start off with this 🙂 For the record, I loved your blog in the early years, italics and all! I go back and reread a lot of them all the time.

  • Monica
    November 2, 2013 at 8:17 am

    {not to be weird or anything. ha!} I realize that sounded more stalkerish after I posted 😉

  • Danielle
    November 3, 2013 at 9:59 am

    YUM! I made this last night and my hubby and I had it for lunch today. It was DELICIOUS. I love how simple it was to make, too. Thanks so much Jenna!

  • Heather @ French Press
    November 4, 2013 at 3:23 pm

    I just made pumpkin puree yesterday, now I cannot wait to try this soup

  • Amy Walters, A DESIGN DOCK
    November 4, 2013 at 8:31 pm

    Mmm…mouth watering. Must make.

  • 10 Link Tuesday: Happy November! | Dietitian Debbie Dishes
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  • Miche
    November 6, 2013 at 10:36 am

    I assume you used full-fat coconut milk?

    • jenna
      November 6, 2013 at 12:00 pm


      • Miche
        November 13, 2013 at 6:51 am

        I made this last night and doubled the recipe using one sugar pumpkin & one kabocha. It was wonderful! 🙂