Creamy Pumpkin Bisque Recipe

Creamy Pumpkin Bisque Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 tbsp olive oil

2 tbsp minced garlic

2 tsp minced ginger

¼ cup minced yellow onion

½ tsp pumpkin pie spice

½ tsp smoked paprika

½ tsp salt

1 tsp lime zest

pinch black pepper

2 cups Aneto Vegetable Broth

1 can (13.5oz) unsweetened coconut milk

1 can (15oz) pure pumpkin  

fresh cilantro, pepitas, and olive oil for garnish

  1. Heat olive oil in a large pot over medium-high heat.
  2. Once hot, add garlic, ginger, and onion, sauté for 5 minutes until fragrant and tender.
  3. Add the pumpkin spice, paprika, salt, zest, and pepper, stir to combine with the veggies, and sauté for 1 minute more.
  4. Add the broth, coconut milk, and pumpkin to the pot, whisk to combine, and bring to a simmer.
  5. Once simmering, reduce heat to medium-low, and cook for 15 minutes, whisking occasionally.
  6. Divide soup between bowls and top with cilantro and pepitas. Drizzle with olive oil and, optional, sprinkle with additional spices (pumpkin spice, paprika, salt, lime zest, and black pepper).
sliced carrots

About this recipe

Looking for a true taste of the season? Snuggle up with a bowl of this Creamy Pumpkin Bisque! This soup is a savory twist on all those pumpkin spice lattes.

Garlic, ginger, onion, pumpkin pie spice, smoked paprika, and lime zest add excellent aromatics and flavor to this coconut milk, pumpkin puree, and Aneto Vegetable Broth-based soup.  

Chiveschopped celery