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Pumpkin Coconut Bisque

The perfect fall-time soup? Pumpkin of course! This warm and toasty starter includes coconut milk for silky intrigue, and a little kick of spice. Seasonings include organic allspice, nutmeg and some crushed red pepper.

Purchase Smith & Truslow organic spices for this recipe:
Organic Ground Allspice >
Organic Black Pepper >
Organic Ground Nutmeg >
Organic Red Pepper Flakes >

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  • 1.Melt butter in large pot over medium heat.
  • 2.Add onion and garlic and sauté until golden, about 10 minutes.
  • 3.Add pumpkin, broth, sugar and spices. Bring to a boil.
  • 4.Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
  • 5.Working in batches, puree soup in blender until smooth.
  • 6.Return to pot, and bring soup to a simmer, thinning with coconut milk to desired consistency.
  • 7.Season to taste with salt and pepper.
  • 8.Ladle into bowls. Sprinkle with nutmeg and serve.
  • 9.You can make this a day ahead, in which case the spices have more time to meld and marry.


  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 3 cups canned solid packed pumpkin
  • 2 cups gluten-free chicken broth
  • 2 teaspoons sugar
  • 1-1/2 cups unsweetened coconut milk
  • 1/2 teaspoon organic ground allspice
  • 3/4 teaspoon organic red pepper flakes
  • 1/4 teaspoon organic ground nutmeg
  • 1/4 teaspoon coarse sea salt
  • 1/2 teaspoon organic ground black pepper
  • Additional salt and pepper to taste