Smoky Pumpkin Bisque

Mic Check, *tap-tap*, 1, 2, 1, 2.. Is this thing on? Holy crap, people, it’s been a hot minute since my last recipe, hasn’t it? I can say with certainty that time has totally gotten away from me, no thanks to travels, exciting projects, and work. First, there was my trip to Michigan, which I briefly touched upon, then less than a week spent at home before I headed out to New York! Exciting stuff, I must say. But, now, I’m home and I’m finishing up The Great Vegan Pumpkin eBook! Yes, this eBook is filled with 20 recipes ranging from savory to sweet and healthy to downright decadent.


Oddly enough, the recipe that I’m showcasing today isn’t in said eBook. I actually made this smoky squash soup for a ladies’ night dinner, yesterday; along with a main course and dessert. What I love most about this, besides the flavors, is that it comes together in under a half hour, it’s oil-free, and the tofu sneaks in a decent amount of protein. Ta-dah! Topped with a crisp kale chip and you have yourself a faux-fancy dish that is perfect for warming up.

I’m also working on a Stuffed Seitan Roast recipe that I’m excited to take on. Nothing against delicious, pre-made holiday roasts, but making your own is just so satisfying. Make sure to check back next week for that recipe! πŸ™‚

One Year Ago: Mushroom Onion Miso Soup

Two Years Ago: Pumpkin Hummus

Smoky Pumpkin Bisque

A smoky, creamy bisque that is low on fat, high on protein and filled with pumpkin!
Course Entree, Soup, starter
Cuisine American, French, Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Jackie of Vegan Yack Attack


Smoky Pumpkin Soup

  • 1-15 oz . Can of Pumpkin Puree
  • 6 oz . Medium or Firm Tofu Rinsed
  • 2 C . Vegetable Broth
  • 1 T . Maple Syrup
  • 1 1/2 tsp . Onion Powder
  • 1/2-1 tsp . Liquid Smoke depending on how smoky you want it to be
  • 1/2 tsp . Garlic Powder
  • 1/2 tsp . Smoked Paprika
  • 1/4 tsp . Chipotle Powder
  • tsp Salt to taste I used 1/2 .

Kale Chip Garnish

  • 1 Leaf of Curly or Red Kale
  • Sesame Oil or other spray-able oil optional
  • Pinch of Smoked Salt


  1. Place all soup ingredients, except for the salt, in a blender and puree until completely smooth. Pour the mixture into a large pot, cover with lid, and bring to a boil on medium heat.
  2. Lower the heat so that the soup is simmering, for roughly 5 minutes. Season with salt, to taste.
  3. Heat oven to 300F and line a baking sheet with parchment paper or a silicone mat.
  4. Tear the kale leaf into smaller, bite-sized pieces and sprinkle with smoked salt, and a light spray of oil if you'd like.
  5. Bake the kale for 5-6 minutes or until crispy, then set aside.
  6. When you're ready to serve the soup, pour it into 4 small bowls. Garnish with a sprinkle of smoked paprika and a piece of kale (as pictured).

21 Comments on “Smoky Pumpkin Bisque

  1. Hell. Yeah. Love the flavour combo you added to this soup, it sounds so warm and yummy! Congrats on getting the ebook together, the cover looks great.

    • Thank you!! Oddly enough, the jpg saved kind of weird so it’s overly saturated, but you get the idea. πŸ˜‰

  2. Yum! I have been all about soup this week. I keep rotating between broccoli cheese, white bean kale, & minestrone. But I am gonna have to sub this one in soon!

    • Those all sound DELICIOUS!! Let me know how it goes! πŸ™‚

  3. What a stunning eBook, Jackie! I can’t wait to see your Stuffed Seitan Roast recipe, sounds so good! I would love to come home to that delicious smoky pumpkin bisque!

    • Thank you, Rika! I can’t wait to finally be finished with my first VYA eBook!

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  7. I added broccoli, left out the smoke. Came out delicious! Thanks for such a great recipe.

  8. im in culinary school right now and our final class is banquet. Each student comes up with a menu to put in to production each week. I think im going to use this! My menu is 100% vegetarian. I want people to become more comfortable with veggie food as I get a lot of negative comments about my change to vegetarian.

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