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
Get a coupon!


  • ¼ of a yellow onion, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon diced fresh sage (approximately 5 leaves)
  • 2 cups vegetable broth
  • 1 15-oz can organic pumpkin puree (unsweetened)
  • 1 15-oz can 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 roasted pepitas (for topping)
Serves 4-6 Total Under 15 Minutes


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