Peppery pumpkin bisque is silky, sweet, and just spicy enough to wake you up. Pumpkin purée simmers with red chili, allspice, and honey, then gets blended smooth and finished with creamy coconut milk and a grating of nutmeg. It packs beautifully for lunch and works hot or cold.
Peppery Pumpkin Bisque
This smooth, delicious soup incorporates sweet pumpkin with a spicy red chili pepper and zesty allspice! This Peppery Pumpkin Bisque is easy to make, and while the canned pumpkin makes this recipe super convenient, fresh pumpkin purée is always welcome as well! You can add to the spiciness of this dish by using additional peppers or other spices like cinnamon and cumin. This bisque can be enjoyed hot or cold, making it a convenient item to pack for lunch.
Serves 4
1 large yellow onion, chopped
2 cloves garlic, chopped
1 small red chili pepper, chopped (or more to taste)
1 tablespoon (15 ml) olive oil
1 (16-ounce) can pumpkin purée
4 cups (960 ml) chicken stock
1⁄2 teaspoon (10 ml) sea salt
1⁄2 teaspoon (10 ml) black pepper
1⁄4 teaspoon (20 ml) ground allspice
1 teaspoon raw organic honey
1 cup (240 ml) coconut milk
Grated nutmeg, to taste
- In a large sauce pot, sauté onion, garlic, and red chili pepper in olive oil over medium heat, until onions are translucent (about 10 minutes, stirring occasionally). Add pumpkin purée, chicken stock, salt, pepper, allspice, and honey. Bring mixture to a boil and turn heat to low. Simmer on low for 30–40 minutes. Remove from heat and let cool slightly.
- Blend mixture with an immersion blender while still in the pot until completely smooth.
- Place the pot back on medium heat and add coconut milk. Stir often and let simmer for 10 minutes. Remove from heat and sprinkle with nutmeg before serving.
Pro Tips
- Sauté the onion, garlic, and red chili a full 10 minutes until translucent — soft, sweet aromatics are what keep the chili heat balanced against the pumpkin.
- Add the coconut milk only after blending, and simmer gently for the last 10 minutes so it stays silky rather than splitting.
- Canned pumpkin purée makes this a weeknight soup, but fresh pumpkin purée works just as well — roast it first for deeper flavor.
- A little grated nutmeg at the end is the finishing touch that makes the allspice and chili pop.
Frequently Asked Questions
Can I eat this bisque cold?
Yes — it's delicious chilled, which makes it a great packed lunch. Blend it smooth, cool it completely, and serve in a thermos or chilled bowl.
How spicy is peppery pumpkin bisque?
One small red chili gives a gentle, warming heat. Use a bigger chili or add extra at the sauté stage if you want a fierier bisque.
How long does it keep in the fridge?
Up to 4 days. It thickens as it sits, so loosen it with a splash of stock when reheating.
Is canned pumpkin purée paleo?
Yes, as long as it's 100 percent pumpkin with no added sugar or spices — check the label, since some pumpkin pie filling looks similar.
Recipe Card
Ingredients
Method
- Grated nutmeg, to taste
- In a large sauce pot, sauté onion, garlic, and red chili pepper in olive oil over medium heat, until onions are translucent (about 10 minutes, stirring occasionally).
- Add pumpkin purée, chicken stock, salt, pepper, allspice, and honey.
- Bring mixture to a boil and turn heat to low.
- Simmer on low for 30–40 minutes.
- Remove from heat and let cool slightly.
- Blend mixture with an immersion blender while still in the pot until completely smooth.
- Place the pot back on medium heat and add coconut milk.
- Stir often and let simmer for 10 minutes.
- Remove from heat and sprinkle with nutmeg before serving.
