Coconut-Curry Pumpkin Bisque

4 SmartPoints

Prep time: 15 min

Cook time: 20 min

Serves: 4

This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.


  • 1 tsp coconut oil

  • 1 medium uncooked shallot(s), minced

  • 1 1⁄2 tsp kosher salt

  • 2 tsp ground ginger

  • 1 tsp minced garlic

  • 1 tsp curry powder

  • 1⁄2 tsp dried coriander leaf

  • 1⁄2 tsp ground cumin

  • 1⁄4 tsp ground cinnamon

  • 1 pinch cayenne pepper

  • 30 oz canned pumpkin, puree

  • 2 cup(s) canned low-sodium chicken broth

  • 1 cup(s) light unsweetened coconut milk

  • 2 Tbsp dark brown sugar

  • 1 Tbsp fresh lime juice

  • 6 tsp cilantro, fresh, chopped


  1. In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.

  2. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavours to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 310ml (1 1/4 cup) per serving.


This recipe is easily doubled or tripled.

Interested in joining Weight Watchers?

Join today!