This silky smooth and healthy roasted pumpkin apple bisque with pecan crumble is made by blending together roasted pumpkin, green apple, onion, coconut milk, and spices. For an ultra cozy and special touch, the bisque is topped with a sweet and savory pecan crumble that's made by mixing together pecans, oats, almond butter, coconut sugar, and a pinch of sea salt. Packed with vitamin A, vitamin C, manganese, and fiber, this soup is designed to delight and nourish!
The calendar says it's fall, and last week's weather was prime for flannel shirts and pumpkin patches.
However, this week's balmier weather could certainly fool a gal.
You know something's a touch off when you make a warm pot of pumpkin soup but opt to enjoy it chilled. Mind you, I overheat easily (those Irish genes) and insist on wearing cozy fall things in October no matter the temperature. But all is well that ends with pumpkin soup, and the cool weather will be back again in just a few days.
For now, we can soak up the warmth from the sun and once it's cool again, we can wrap our hands around a toasty mug of roasted pumpkin soup . . .
This soup couldn't be easier to make. No simmering or stirring required. Seriously.
The main ingredients—a sugar pie pumpkin, green apple, and yellow onion—are sliced a few times, spread out onto a pan, and tossed in the oven to roast for about 35 minutes.
In the meantime, the pecan crumble is tossed together, and it takes all of about 5 minutes to make. Raw pecans are tossed in a food processor and processed for just 15 seconds, or until ground into a meal. Then, they're stirred and mashed with rolled oats, coconut sugar, almond butter, and sea salt to create small, pea-size crumbles.
Once the pumpkin is tender and beginning to wilt, it's ready to be scooped. The soft, fleshy portion of the pumpkin is scooped and transferred to a blender along with the apple, onion, and all remaining bisque ingredients.
Then, it's whirled around the blender until silky smooth.
Last step? Ladle that warm pumpkin bisque into bowls or roomy mugs, and top with a generous spoonful of pecan crumble.
This roasted pumpkin bisque is as delightful and satisfying as it is quick and easy.
It's the perfect balance of sweet and savory with a subtle brightness from apple cider vinegar and plenty of warmth from cinnamon, nutmeg, and ginger.
Roasted Pumpkin + Apple Bisque with Pecan Crumble | Vegan, Gluten-Free
Ingredients
Roasted Pumpkin + Green Apple Bisque
- One 3-pound sugar pie pumpkin
- 1 medium yellow onion, ends trimmed and peeled
- 1 large green apple, peeled, cored, and quartered
- 1 ¼ to 1 ¾ cups full-fat canned coconut milk, to taste, plus more for garnishing (vigorously shake can before measuring)
- 1 ¼ cups boiling water
- 2 tablespoons apple cider vinegar
- 2 ½ teaspoons peeled and finely diced fresh ginger, about 1 inch knob of ginger
- 1 ½ to 2 teaspoons sea salt or to taste (I use 1 ¾)
- ½ to 1 teaspoon curry powder to taste (optional)
- ½ teaspoon ground cinnamon
- About ¼ teaspoon freshly ground black pepper, plus more to taste
- Dash ground nutmeg
Pecan Crumble
- â…“ cup raw pecans
- â…“ cup old-fashioned rolled oats
- 2 tablespoons coconut sugar
- 2 tablespoons unsalted natural almond butter
- ¼ teaspoon fine grain sea salt
Instructions
For the Roasted Pumpkin + Green Apple Bisque
- Preheat oven to 425F. Line a large baking pan with parchment paper.
- Use a sharp knife to carefully slice the pumpkin in half. Scoop out the seeds and discard or reserve for another use (e.g., roasted pumpkin seeds). Slice each half into thirds, creating six total pieces, and place cut-side-down on the lined pan. Slice the peeled yellow onion in half or in thirds widthwise, creating two to three round pieces. Transfer to the lined pan along with the quartered green apple.
- Bake in the oven for 35 to 40 minutes, or until the flesh of the pumpkin is tender and easily pierced with a fork as are the onion and apple pieces. Remove from the oven and let cool for a few minutes. Use a spoon to carefully scoop out the tender flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the roasted onion, green apple and 1 ¼ cups of the coconut milk, the water, apple cider vinegar, ginger, sea salt, curry powder (if using), cinnamon, black pepper, and nutmeg. Blend on high for 2 minutes, or until silky smooth. If desired, add the remaining ½ cup coconut milk to thin the soup and offer a silkier texture. Taste and season with more sea salt and black pepper, if desired.
For the Pecan Crumble
- Prepare the crumble topping while the pumpkin, onion, and apple are roasting. Add the pecans to a food processor and process for 20 seconds, or until ground into a fine meal.
- Transfer to a medium mixing bowl and add the rolled oats, coconut sugar, almond butter, and sea salt. Use the back of a spoon to mash the almond butter into the other ingredients until thoroughly combined into pea-size crumbles.
To Serve
- Ladle the soup into bowls. Drizzle a bit of coconut milk over each bowl of soup, if desired, and top with a generous spoonful of pecan crumble. Serve immediately.
- Refrigerate leftovers in separate airtight containers for up to 4 days or freeze for up to 1 month.
This sounds fantastic and screams "autumn!" Will need to decide if I want to sub a regular squash like acorn or butternut, because.....true confession time: I've never cooked with a real pumpkin (just used the canned variety). You're a psychologist: is there a pumpkin phobia? Just learned that lots of people are actually scared of clowns (I thought I was the only kid who didn't like them). Eating pumpkin is perfectly fine---it's just tackling/butchering one...
Thanks, Ellen! Butternut would also work well in this soup but honest to goodness, I find that they're actually more difficult to cut than sugar pie pumpkins since their tops are so dense. The sugar pie varietal of pumpkin is much smaller than the huge pumpkins we're so used to seeing. The stem can be a bit of a challenge if you cut through it, but you can always cut it off if that's easier.
I've never encountered a pumpkin phobia, but phobias of clowns, spiders, and social situations abound. The funny thing with phobias is that the more the stimulus is avoided, the more the phobia intensifies. The most common approach to treating phobias is exposure therapy, where the person is systematically desensitized to the feared stimulus over time. Point being: give the pumpkin a whirl in this recipe! :)
No need to cut up average sized pumpkin or squash. Just bake whole and the skin becomes softer, Then you can easily and safley cut and scoop out the flesh before adding it to the other ingredients for soup-making. This recipe sounds fabulous! Making it this weekend.
Thank you! Hope you enjoy it, and happy weekend to you!
Is a sugar pie pumpkin the same as a hokkaido? Can't find a translation og the term, and it LOOKS like a hokkaido... Also; Are those cookies scattered in your pics? They look yummi! How do you make them?
Thank you for a new take on a pumpkin soup ????
Hi, Laila! The hokkaido is a slightly different varietal of pumpkin than the sugar pie pumpkin but should (fingers crossed) be able to work as a substitute if you can't find a sugar pie pumpkin. Oh yes, and the little discs scattered in the pics are seeded crackers—wish I could take credit for making them because they're super tasty, but they're Mary's Gone Crackers brand. Those are the Super Seed kind, which are my favorite! They're great with everything from hummus to vegan cheese to soup.
p.s. Not a paid review—just really love their crackers!
Hi! I have just discovered your wonderful blog and can't wait to try some of the recipes I see (Sweet Potato Nice Cream: OH YES!). This recipe looks awesome, but I am sensitive to coconut in any form. I'd love to try this recipe and want to know if the coconut milk is in the dish for flavor only or as a "thickener" as well. I'd love to try this with almond milk. What do you think?
Hi, Barbara!! Thanks for the kind words! The coconut milk adds creaminess and richness, but you could certainly substitute another plant-based cream/milk in its place. Homemade, unsweetened almond milk would be ideal because it tends to be thicker than store-bought varieties. If you use store-bought, I'd recommend adding about half the amount called for in the recipe and then slowly adding more until the desired texture is reached. I hope this is helpful! Enjoy. xo