Chipotle Pumpkin Bisque


Life is about being adventurous, and today I was. This is the first time that I’ve had pumpkin in a savory dish and I have to say that I am in love with it! When you taste pumpkin, it naturally has a sweet taste, so it got me thinking what could I pair with it? I came up with chipotles. The smoky spiciness of chipotles goes amazingly with the sweetness of the pumpkin. I hope that you enjoy it as much as I did!

Start by browning the onions, garlic and Herbs de Provence in a bit of oil. Interestingly, Herbs de Provence mixture wasn’t formulated commercially until sometime in the 1970’s, and the addition of lavender leaves is a North American thing. It is one of my favorite herbal blends to use in savory cooking.

Add everything to your blender and slowly add the coconut milk, or whatever plant-based milk you use. Return to the saucepan and heat thoroughly.

Top with baked kale chips. I sprinkled mine with Herbs de Provence and Matcha powder. They pair amazingly well together and goes perfectly with the bisque.

Chipotle Pumpkin Bisque

A creamy and warming vegan bisque
Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 Cups
Author Sareena's Food


Kale Chips

  • 1 Bunch Kale
  • 1 Tblsp Extra Virgin Olive Oil
  • 1/2 tsp Herbs de Provence
  • 1 tsp Matcha Powder


  • 1 Tblsp Extra Virgin Olive Oil
  • 1 Onion
  • 4 Cloves of Garlic
  • 1 Cup Vegetable Stock
  • 1 Cup Pureed Pumpkin
  • 1 - 4 Chipotle Peppers
  • 1/2 - 1 tsp Herbs de Provence Spice Mix
  • 1 Cup Coconut Milk or any plant-based milk


Kale Chips

  1. Preheat the oven to 350F/176C.
  2. Dry and cut the kale into pieces. Toss with oil and lay out on a baking sheet. Sprinkle with Herbs de Provence and Matcha powder. Bake for 8 - 10 minutes, watching to make sure it doesn't burn.


  1. In a saucepan, heat up the oil. Add the onions, garlic and Herbs de Provence. Saute until brown. Add the chipotle peppers and vegetable stock and simmer for 3 minutes.
  2. Pour into a blender and add the pumpkin puree; blend until it's smooth. Add the coconut milk and blend again. Return to the saucepan and cook for another 5 minutes. Serve immediately with the kale chips.

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