Ginger Thai Pumpkin Bisque

This recipe, by Sally Sibthorpe, won honorable mention in The 2010 Old Farmer's Almanac Recipe Contest.


1 tablespoon vegetable oil
1/2 cup onion, chopped
1 clove garlic, minced
4 cups canned pumpkin
2 tablespoons grated ginger root
1 (15-ounce) can coconut milk
2 cups chicken stock
1 teaspoon salt
1/4 cup soy sauce
2 tablespoons lime juice
1 teaspoon red curry paste
4 tablespoons minced cilantro, divided
4 tablespoons shredded coconut


Heat the oil in a 3-quart saucepan or stockpot over medium heat.  Add the onion and garlic, and sauté until onions are tender.  Remove the mixture to a food processor or blender.  Add the pumpkin and ginger, then purée until the mixture is smooth.  Return the mixture to the saucepan. Add the coconut milk, chicken stock, salt, soy sauce, lime juice, and curry paste. Bring to a simmer, and cook for 15 minutes.  Stir in 2 tablespoons of the cilantro.  Simmer for 2 minutes more. Ladle the soup into serving bowls, and garnish with shredded coconut and remaining cilantro.

Cooking & Recipes


Makes 6-8 servings

Preparation Method


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Started making this bisque

Started making this bisque this past October after seeing that it had had an 'Honorable Mention' in the 2010 Pumpkin Recipe contest, and have made it 4 times. EVERYBODY loves it in my circle of friends !

Absolutely delicious! Mild

Absolutely delicious! Mild and sweet and just a little bit spicy, which you can of course change by adding more curry paste. Very easy to make, and I don't think I've ever had better even in a good Thai restaurant.
This recipe's a keeper!