Easy Dairy-Free Pumpkin Bisque

A simple, creamy and unbelievably delicious pumpkin soup! And it happens to be vegan! (option to use real cream if you prefer). Equally perfect as cozy soup for lunch or dinner, or as part of a holiday table.

Easy Pumpkin Bisque gluten free vegan #glutenfree #glutenfreerecipes www.healthygffamily.com
Easy Dairy-Free Pumpkin Bisque

Simple, Creamy, Cozy and Delish!

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So excited to share this Easy Pumpkin Bisque with you!

I have been wanting to make a pumpkin or squash soup for this website for some time now, and I’ve tried lots of different recipes but nothing was ever exactly what I wanted… I wanted something creamy, savory, not sweet, maybe a hint of spice and importantly, easy!

This gluten-free Easy Pumpkin Bisque is all that and more!

It’s adapted from my sister-in-law’s recipe and it’s creamy, has the best rich flavor and the option for a little spicy kick, isn’t heavy at all (in fact it’s vegan!) and is beyond easy!

Easy Pumpkin Bisque gluten free vegan #glutenfree #glutenfreerecipes www.healthygffamily.com

I mean really easy! And you can watch me make it on a cooking video here on this page.

It uses canned pumpkin so there’s no chopping of pumpkin or squash, which always seems like a lot of effort to me!

All you need is:





salt & pepper

tomato paste

canned pumpkin

vegetable broth

light coconut milk (or full fat coconut milk or heavy cream)

Easy Pumpkin Bisque gluten free vegan #glutenfree #glutenfreerecipes www.healthygffamily.com

And it comes together quickly!

The soup can be ready to eat in about an hour but the hands on time is about 15 minutes, the rest is letting the soup simmer.

And if you’re planning to serve this for a holiday or meal prepping it for lunches, it can be made ahead and stored in the refrigerator for several days.

So let’s make it!

Like most soups, it starts with sauteing carrots, celery and onions till nice and tender.

Then we add in some garlic, salt and pepper, then a touch of tomato paste and the canned pumpkin.

After simmering 3 minutes, you add in the vegetable broth and let it simmer for 30-40 minutes!

After simmering until the vegetables are super tender and the flavors simmered together, use an immersion blender (or carefully transfer to a blender a bit at a time) and blend until the vegetables are pureed.

Easy Pumpkin Bisque gluten free vegan #glutenfree #glutenfreerecipes www.healthygffamily.com

Then add in the coconut milk, bring to a simmer and adjust to tastes.

At this point, I love to add a bit of cayenne pepper to a little kick but that’s entirely optional.

Easy Pumpkin Bisque gluten free vegan #glutenfree #glutenfreerecipes www.healthygffamily.com


It couldn’t be simpler!

And it has the best flavor! Savory, pumpkin-y and so delicious!

When serving, I usually eat it as is, but if you’re feeling fancy, add a drizzle of coconut milk and some pumpkin seeds!

Easy Pumpkin Bisque gluten free vegan #glutenfree #glutenfreerecipes www.healthygffamily.com

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you make it.



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Creamy Pumpkin Soup

A simple, creamy and believably delicious pumpkin soup! And it happens to be vegan! (option to use real cream if you prefer). Equally perfect as part of an everyday lunch or dinner, or on a holiday table. Recipe halves and double well.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup, Thanksgiving
Cuisine: Gluten-Free, Vegan, Dairy-Free
Servings: 8 cups
Author: Healthy Gluten-free Family



  • 2-3 tablespoons olive oil
  • 1/2 cup carrots 2 carrots, finely chopped
  • 1/2 cup celery 2 celery stalks, finely chopped
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon tomato paste
  • 2 15 oz cans pure pumpkin puree
  • 4 cups vegetable broth
  • 1 cup coconut milk I used light coconut milk; for a creamier soup use full fat coconut milk or even heavy cream if not dairy-free
  • a pinch to 1/4 teaspoon Cayenne pepper optional but recommended for a little kick

For serving, optional

  • full fat coconut milk for drizzle
  • pumpkin seeds


  • In a large dutch oven or sauce pan, heat olive oil over medium heat until shimmering, not burning. Add carrots, celery and onions and stirring frequently, saute for 10-15 minutes, until onions translucent and carrots/ celery getting tender.
  • Add garlic, salt and pepper, stir to combine and saute 30 seconds.
  • Add tomato paste and pumpkin, stir to combine and cook for 3 minutes, stirring frequently.
  • Add vegetable broth, stir to combine and bring to a slow boil. Then reduce heat and simmer 30-40 minutes or until vegetables tender.
  • Using an immersion blender, puree soup until carrots and celery pureed and smooth. Alternatively you could transfer soup to a blender in batches and puree until creamy.
  • Add coconut milk and stir to combine, heating to a boil again.
  • Season to taste and add cayenne pepper if using.
  • Serve as is or with a swirl of coconut milk and pumpkin seeds.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


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