Name: Blender Pumpkin Bisque
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 (15-ounce) can pumpkin puree; 2 cups chicken or vegetable broth; 1/2 cup half-and-half or heavy cream; 1 tablespoon maple syrup; 1/2 teaspoon sea salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground black pepper

Why You’ll Love Blender Pumpkin Bisque Recipe

This bisque is velvety, comforting, and comes together in one blender — no long simmering on the stovetop required. It’s vegan, gluten free, and paleo‑friendly, making it suitable for many diets while still packing rich fall flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 15‑ounce can pumpkin puree
• 1 small clove garlic
• 1 small onion, cut into quarters
• 1 15‑ounce can full‑fat coconut milk
• 1 tablespoon olive oil
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

Directions

Prepare your ingredients: peel and roughly chop the onion, peel the garlic clove.
Heat the olive oil in a small pan over medium heat and gently sauté the onion and garlic until softened.
Add the sautéed onion and garlic to a high‑speed blender along with the pumpkin puree, coconut milk, cayenne, cinnamon, salt, and pepper.
Blend on high until the mixture is completely smooth and creamy.
Pour the blended soup into bowls and serve warm.

Servings and timing

Servings: 4
Prep time: About 5 minutes
Cook time: About 3 minutes for sautéing + blending (total ~8 minutes)

Variations

• Spiced variation: Add a pinch of ground nutmeg or all‑spice for deeper fall flavor.
• Savory twist: Stir in a tablespoon of nutritional yeast for a cheesy depth (vegan option).
• Herb boost: Sprinkle fresh thyme or sage on top before serving.

Storage/Reheating

• Refrigerator: Store leftover bisque in an airtight container for up to 3–4 days.
• Freezer: Freeze in sealed containers for up to 2 months.
• Reheating: Warm gently on the stovetop over low heat or microwave in short intervals, stirring between each until heated through.

FAQs

What kind of pumpkin puree should I use?

Use canned 100% pumpkin puree, not pumpkin pie filling, for best texture and flavor.

Can I make this bisque without a blender?

Yes — you can use an immersion blender right in a large bowl or pot.

Is this recipe vegan?

Yes, this version is vegan thanks to coconut milk and plant‑based ingredients.

How do I make it spicier?

Add a pinch more cayenne pepper or even a dash of smoked paprika.

Can I use fresh pumpkin instead of canned?

Yes — roast and puree fresh pumpkin before using; adjust liquid amounts as needed.

What can I serve with this bisque?

Pair with crusty bread, a green salad, or roasted seeds for texture.

How do I store leftovers?

Keep chilled in an airtight container in the fridge for up to 4 days.

Can I freeze the bisque?

Yes — freeze in airtight containers for 1–2 months.

Can I add cream instead of coconut milk?

Yes — dairy cream can be used, though it changes the recipe’s vegan profile.

Is this soup spicy?

The cayenne adds mild heat, but you can adjust to your taste or omit it.

Conclusion

This Blender Pumpkin Bisque is a fast, flavorful way to enjoy creamy pumpkin soup without stove‑top fuss. With its simple ingredients and blender‑only prep, it’s ideal for weeknight dinners or anytime you want cozy comfort food.