As the weather cools and the leaves turn golden, there is nothing more comforting than a bowl of velvety pumpkin curry bisque. This recipe blends the natural sweetness of pumpkin with the warm, complex flavors of curry, creating a soup that is both nourishing and bold. Whether you are curled up on a chilly evening or hosting a fall dinner, this bisque brings a cozy, spiced elegance to the table. Make it Alabama local by including ingredients from local farms like Howling Fresh Farms in North Alabama.

Pumpkin Curry Bisque

Instructions & Ingredients

  • Vegetarian and Dairy Free Recipe
  • Silky, cozy, and fall-inspired – served in a roasted pumpkin bowl

    (Rachel Brown/Contributed)

Soup Base

  • Sugar pumpkins (2 medium)
  • Olive oil or butter 2 Tbsp
  • Yellow onion 1 medium diced
  • Garlic cloves 3 minced
  • Fresh ginger, grated 1 Tbsp
  • Mild curry powder1½ tsp
  • Cinnamon½ tsp
  • Nutmeg ¼ tsp
  • Cayenne pinch
  • Vegetable or chicken stock 4 cups
  • Coconut milk (or cream)1 cup
  • Apple cider or juice ½ cup
  • Maple syrup 2 Tbsp
  • Canned pumpkin 2 cups
  • Salt & pepper to taste
  • Garnish
  • Toasted pepitas
  • Microgreens, thyme, edible flowers or Coconut cream drizzle, optional
  1. Preheat oven to 375°F. Cut the top off 1 pumpkin and clean out the seeds. Roast pumpkin on a parchment-lined sheet pan for 45 minutes, until just tender. Reserve seeds to roast as garnish. Cut the top off the second pumpkin, scoop seeds, and roast cut side down for 40-50 minutes until soft. Scoop out the flesh for soup base after roasting.

2. In a pot, heat olive oil. Sauté onion 5-7 min. Add garlic, ginger, curry powder, cinnamon, nutmeg cayenne. Cook 1 min

3. Add 2 cups of canned pumpkin and blend the soup mixture for a smooth texture.

4. Serve soup inside roasted pumpkin bowls. Garnish with coconut cream drizzle, pepitas, microgreen: thyme, or edible flowers

5. Keep pumpkin bowls warm in a low oven (200°F) before filling. Served pumpkin on a dish or a shallow bowl

6. Roast pumpkin seeds with curry powder for a crunchy garnish.

 7. Whisk 2 Tbsp cold butter at the end for extra silkiness.  Store bisque and pumpkin bowls separately if making ahead.

For more Southern seasonal recipes, follow Rachel at @rocketcitydietitian.