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healthy pumpkin soup

Pumpkin Ginger Bisque

Maggie Michalczyk, RDN
This recipe has to be my favorite pumpkin soup for fall. It's thick and creamy, packed with flavor and nutrition and absolutely perfect for when the weather gets a little chilly.
Prep Time 5 mins
Cook Time 25 mins
Servings 4 -6 servings


  • 1 can 15 oz. pumpkin puree
  • 3 cups vegetable broth*
  • 1 1/2 cup butternut squash cubed and roasted (frozen works great, just make sure you heat it up according to the package directions before adding to the soup so that it's not frozen)
  • 1/2 cup freshly grated parmesan cheese
  • 2 tbsp. olive oil
  • 3 cloves of garlic minced
  • 1 shallot diced
  • 1 lemon juiced
  • 2 tsp. fresh ginger
  • 1 tsp. cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp. red pepper flakes
  • 1 tsp freshly grated pepper + more on top
  • 1/2 tsp. salt


  • In a large pot heat olive oil and add the garlic and shallot. Stir until fragrant.
  • Add vegetable broth, and pumpkin puree, and butternut squash and stir to combine.
  • Add lemon, ginger, cinnamon, turmeric, red pepper flakes and salt and pepper.
  • Blend soup using an immersion blender or transfer ( 1 cup at a time) to a high speed blender (like a vitamix) to achieve the creamy blended texture.
  • If blending in a blender, add back into the soup pot and let simmer for about 5 more minutes. 
  • Grate the parmesan cheese into the soup pot and add extra pepper if desired. 
  • Add to bowls and garnish with greens, sage, extra cheese, pomegranate seeds or toasted pumpkin seeds! 


* You can substitute with chicken broth if you need to.