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Pumpkin and Tomato Bisque (Dairy-Free)

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“No milk in this creamy soup. To make it vegetarian, use vegie broth. Freezes well, so can be made ahead of time during the holidays. This can also be garnished with a red pepper puree drizzled onto each serving.”

Ingredients Nutrition

  • 4 tablespoons vegetable oil (or butter if not worried about dairy)
  • 1 large onion, chopped
  • 3 cups chicken stock (or vegetable stock)
  • 1 (28 ounce) can whole tomatoes, undrained
  • 1 tablespoon honey (or maple syrup)
  • 4 cups pumpkin puree (fresh or canned)
  • salt, to taste


  1. In a 10-inch skillet, heat oil (or butter) over medium-low heat. Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes. Stir in stock and let simmer, partially covered, about 15 minutes.
  2. Pour the tomatoes with their juice into a food processor. Add honey (or syrup) and puree. Add the pumpkin and pulse again. Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.
  3. Add the puree back to the stock. Season with salt and reheat until hot.
  4. Serve.

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