Pumpkin Bisque

Enjoy fall flavor by the spoonful with this Pumpkin Bisque garnished with pomegranate arils and roasted pepitas. Dairy-free, gluten-free and delish!
Contributed by: Kelly Pfieffer | noshandnourish
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  • ¼ of a yellow onion, finely diced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon fresh sage, diced (approximately 5 leaves)
  • 2 cups vegetable broth
  • 1 15-oz can of organic pumpkin puree (unsweetened)
  • 1 15-oz can of organic butternut squash puree
  • ½ cup Cedar's Zesty Lemon Hommus
  • 1 cup water
  • 1 teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons dark amber maple syrup
  • ½ cup pomegranate arils (for topping)
  • ½ cup pepitas, roasted (for topping)
Serves 4-6 Total Under 15 Minutes


  1. In a large stockpot over medium heat, sauté the onion in olive oil for approximately 5 minutes, or until lightly browned.
  2. Add the remaining ingredients (except for the pomegranate arils and pepitas toppings) to the stockpot. Stir the soup until it's thoroughly combined, then heat for about 10 minutes until it's to the desired temperature for serving.
  3. Adorn with a handful of pomegranate arils and pepitas.