Ahhhhh, squash, apples, and ginger… they are simply meant to be together. This vegan pumpkin apple bisque is elegant in its simplicity, don’t try to overcomplicate it. If you try to make it any fancier you’ll muddy this gorgeous flavor pairing.
This Pumpkin Apple Bisque Is…
- Packed with flavor
- Simple and elegant
- Delicious
- Warming
- Naturally vegan
- Gluten free
- Dairy free
- Healthy
- Versatile
- Freezer friendly
- A holiday favorite!
Delicious Variations to Try
- Swap the pumpkin for butternut, it’s hard to even tell the difference!
- Swap the apple for pears for a slightly different flavor twist
- For an extra fancy garnish, top with spiced nuts, or sage leaves browned in butter
More Healthy Fall Recipes You’ll Love
- Butternut Squash & Red Lentil Soup
- Stuffed Delicata Squash Boats
- The Best Vegan Mushroom Risotto
- Butternut Squash and Pomegranate Quinoa
- Butter Bean & Pumpkin Chili
- Pumpkin Chickpea Curry (Vegan!)
If you make this vegan pumpkin apple bisque, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Pumpkin Apple Bisque (Vegan!)
Pumpkin, apples, and ginger are simply meant to be together. This gorgeous vegan soup is simple, elegant, packed with flavor, and perfect for any occasion.
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Ratings & Comments
Servings
Ingredients
Veggies & Fruit
- 1 medium sugar pumpkin, or large butternut squash, about 2 lb
- 1 small yellow onion, diced, about 1.5 cups
- 1 large apple, I love honeycrisps or substitute a large ripe pear
Fat
- 1 cup full fat coconut milk, 8 oz
Seasonings
- vegetable broth, start with 1 cup
- 1 thumb of ginger root, peeled and roughly chopped
- 2 garlic cloves
- Pinch of ground cardamom
- Pinch of cayenne or hot curry powder
- Pinch of salt
Garnish
- pumpkin seeds
- drizzle of coconut milk
- fresh thyme leaves
Useful Equipment
Instructions
- On a parchment lined baking sheet, roast the squash halves brushed with oil, salt, and pepper at 375°F for 35-45 minutes, or until very soft. Let cool for 15 minutes or so, then scoop out the squash. Set aside.
- In a heavy bottomed soup pot, sauté the onions and apples for a few minutes over low heat, until fragrant and softened.
- Add squash, sautéed apples and onions, coconut milk, and seasonings to a blender.
- Return to pot and gently heat over low heat, but do not boil, as the coconut milk is delicate and should not be overheated.
- Season to a taste, and garnish with a drizzle of coconut milk, pumpkin seeds, and fresh thyme leaves.
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Doesnt the milk count as a protein?
Coconut milk is usually counted as a fat, if you’re using other plant-milk or dairy milk it’s usually counted as a protein. It’s pretty arbitrary, count it as you like! ☺️
Katie, I love your recipes, your so creative. Do you have a gluten free, dairy free pumpkin pie recipe?
Thank you,
Marie
Thanks Marie! I don’t, but challenge accepted! I’ll see what I can come up with. 😉
I don’t know that I can get the ingredients I need to play around with this, but I love this one! https://minimalistbaker.com/vegan-gluten-free-pumpkin-pie/
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Hi Katie are you able to give an approx weight for the fruits and veggies? I’m horrible at guessing 😁
I don’t have great intuition about veggie weight either, you can use as much as you have. This soup is very forgiving! You won’t ruin it. 🙂
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