Pumpkin Bisque

The fall is the perfect time for creamy pumpkin bisque, a hearty and filling soup that makes a great first course, or even a light dinner. This recipe for pumpkin bisque is very easy, a can of pumpkin is used so there is no need to spend hours roasting pumpkin.

overhead view of pumpkin bisque in three bowls.

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Pumpkin Curry Bisque Soup

Fall is the perfect time for pumpkin bisque, but, of course, you can make it any time you want. This creamy pumpkin bisque recipe with a touch of saffron and curry is a great way to enjoy the flavor of pumpkin all year round. This soup is so very warm and comforting any time of the year.

Pumpkin bisque is a hearty and filling soup that makes a great first course or even a light dinner by itself with some crusty bread. This recipe for pumpkin bisque is very easy – it involves just a can of pumpkin purée, so there is no need to spend hours roasting fresh pumpkin.

What Is a Bisque?

Bisque and chowder are two types of thick soup that originated in French fishing villages.

A bisque is a soup prepared so that the final result is a smooth thick cream soup. Traditional bisques feature seafood like lobster, shrimp, crayfish, or crab – the crustacean shells are typically ground into a fine paste to thicken the mixture.

However, more modern bisques may be made with puréed vegetables and/or aromatics instead of shellfish. One key ingredient of a bisque soup is heavy cream, and sometimes white wine is added.

Learn about the differences between bisque and chowder

Why Pumpkin Bisque Soup Is Perfect for Fall

When the leaves turn those beautiful fall colors – red, gold, and orange – it’s time to get some of those colors into your food. And when there’s a nip in the air, it’s hard to beat a colorful soup that also comforts the soul. 

It isn’t hard to make a simple curried pumpkin bisque if you use a can of puréed pumpkin. This pumpkin bisque recipe gives you a creamy, comforting, and deliciously flavorful soup! Everyone in your family will eagerly spoon up this fall-themed soup that’s loaded with flavor and even elegant enough for company.

Pumpkin Bisque Soup Recipe Ingredients

Made with simple ingredients, this pumpkin bisque recipe is quick and easy. This is what you will need:

  • Canned pumpkin purée
  • Butter
  • Onions
  • Garlic
  • Curry powder
  • Saffron
  • Chicken broth
  • Heavy cream
pumpkin bisque ingredients.

How to Make Pumpkin Bisque

This creamy pumpkin bisque recipe is very easy to make, and you can have dinner on the table in no time.

  1. Melt the butter in a large pot or Dutch oven.
  2. Add the onions and garlic and sauté until the onions are translucent.
  3. Add the curry powder and cook for about one minute.
  4. Add the saffron strands.
collage of pumpkin bisque recipe steps 1 to 6.
  1. Add the broth and pumpkin purée.
  2. Reduce heat to low and simmer until heated through.
  3. Add the heavy cream and stir until combined.
  4. Add salt and pepper to taste.
  5. Serve in bowls topped with plain or cheese croutons and pumpkin seed kernels (pepitas).
collage of pumpkin bisque recipe steps 7 to 12.

Recipe Variations

It’s easy to make this recipe for pumpkin bisque into a vegan pumpkin bisque – just swap out the chicken stock for vegetable stock and use plant-based dairy. Here are some other variations you might like to try:

  • Swirl in a touch of maple syrup for pumpkin maple bisque.
  • Combine some of the pumpkin purée with butternut squash purée for butternut squash bisque.
  • Add spices. This pumpkin bisque soup recipe tastes wonderful with a little freshly grated nutmeg or cinnamon sprinkled over the top. A pinch of cayenne pepper will add a little heat.
  • You could also add in some crumbled crispy bacon for extra deliciousness.
  • For dairy-free bisque, use full fat coconut milk instead of heavy cream.
three bowls of pumpkin bisque topped with croutons and pepitas.

Tips for Making the Best Pumpkin Bisque

  • For this pumpkin bisque recipe, you need pumpkin purée. Be sure not to pick up a can of pre-seasoned pumpkin pie filling, or you will get a very different soup. 
  • If you don’t have curry powder at home, you can use cumin and a little mild chili powder instead. 
  • Don’t burn the garlic: When cooking the onions and garlic, make sure the heat isn’t too high as you don’t want the garlic to burn and affect the flavor of the soup.
  • Don’t boil the cream: Once the cream is added, you only need to heat everything to serving temperature. Once the soup is at a perfect temperature for eating, you’re done!

What to Serve With Pumpkin Bisque

How to Store Pumpkin Bisque Leftovers

Pour the cooled leftover soup into a large, airtight container. It will keep in the fridge for up to 5 days or up to 3 months in the freezer.

This soup reheats very well on the stovetop or in the microwave. Thaw in the refrigerator overnight and throw it in the blender if it separates during the thawing process.

overhead view of a bowl of pumpkin bisque.

Can’t get enough pumpkin recipes? Try these!

Favorite Bisque and Fall Soup Recipes

Check out more of my easy soup recipes and the best fall recipes on CopyKat!

overhead view of pumpkin bisque in three bowls.

Pumpkin Bisque

Creamy pumpkin bisque with a touch of curry and saffron is a great way to enjoy the flavor of pumpkin in the fall or all year aound.
5 from 4 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Pumpkin Bisque, Pumpkin Recipes, Pumpkin Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 220kcal


  • 2 tablespoons butter
  • 1 cup chopped onions
  • 2 garlic cloves chopped
  • 1 teaspoon curry powder
  • 1/4 teaspoon saffron
  • 4 cups chicken broth or vegetable broth
  • 15 ounces pumpkin puree
  • 1/2 cup heavy cream


  • Melt the butter in a medium pot over medium heat. Add the onions and garlic and sauté until the onions are translucent.
  • Add the curry powder, stir, and cook for about 1 minute. This mixture should be very fragrant. Then add the saffron and stir again.
  • Add the chicken broth and pumpkin puree and stir until fully blended. Reduce the heat to low and cook for about 5 minutes or until heated through.
  • Add the heavy cream and stir to combine. Taste the soup and season with salt if desired.


This bisque tastes wonderful with a little freshly grated nutmeg over the top.
You can serve it with croutons and pepitas (pumpkin seed kernels) for toppings.
This soup reheats very well, so you can make it ahead of time or even pack in a lunch and bring it to work.


Calories: 220kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 928mg | Potassium: 487mg | Fiber: 3g | Sugar: 5g | Vitamin A: 17155IU | Vitamin C: 24.3mg | Calcium: 73mg | Iron: 2.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Gayle Ethridge

    5 stars
    I have a friend that raves about the restaurant Brick 29’s pumpkin bisque. I would Love a Copycat for it!!! Gayle

    • Anonymous

      I would really recommend using the cream, if you don’t have any on hand, you could try the evaporated milk. I have not tried making this soup using a white sauce.

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