I love this recipe because it elevates simple ingredients into a beautifully layered soup with minimal effort. The oven does most of the work, and blending the roasted pumpkin with sautéed aromatics creates an impossibly smooth texture. I also love how customizable it is—richer with cream, thicker with potato flakes, or lighter with extra stock. It’s cozy, flavorful, and makes the perfect lunch or dinner on a cool day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 small Hokkaido pumpkins*, peeled, halved and seeds removed 1/4 cup (1/2 stick) butter, softened to room temperature salt and pepper 2 tablespoons olive oil 1 medium onion, medium dice 1 carrot, peeled and medium chopped 2 teaspoons curry powder (more to taste) 1 teaspoon turmeric powder pinch of nutmeg 3–4 cups vegetable or chicken stock up to 1/4 cup freeze dried potato flakes 2–3 tablespoons heavy cream
My recipe for Curry Spice Toasted Chick Peas is here.
You will also need a blender or a stick blender.
Directions
I preheat the oven to 425°F and line a rimmed baking sheet with foil.
I place the halved pumpkins on the sheet, dollop them with butter, and sprinkle with salt and pepper. I roast them for about 1 hour, or until very tender.
While the pumpkins roast, I heat the olive oil in a Dutch oven over medium heat. I sauté the onions until translucent, then add the carrot and cook until tender.
When the pumpkin is done, I add it to the pot along with any melted butter left on the baking sheet.
I add 3 cups of stock, along with the curry powder, turmeric, and nutmeg. I simmer the mixture for 5–10 minutes, mashing the squash to help it break down.
I transfer the soup to a blender and purée it in batches, being careful with the hot liquid. (A stick blender also works.)
I return the blended bisque to the pot. I thin it with additional stock and the cream, or I thicken it using potato flakes.
I taste and adjust seasoning with salt, pepper, or more curry powder. I serve the bisque topped with curry toasted chickpeas, croutons, or warm garlic naan.
Servings and Timing
This recipe makes about 6 servings. Prep time: 15 minutes Roasting time: 1 hour Stovetop cooking + blending: 20 minutes Total time: about 1 hour 35 minutes
Variations
I use butternut squash when I can’t find Hokkaido pumpkins.
I add coconut milk instead of cream for a dairy-free version with a tropical note.
I blend in roasted garlic for deeper flavor.
I finish the soup with lime juice or ginger for brightness.
I mix cooked red lentils into the bisque to make it more filling.
Storage/Reheating
I store the bisque in an airtight container in the refrigerator for up to 4 days. It thickens as it chills, so I add a splash of stock when reheating. I warm it gently on the stovetop or microwave it in short bursts, stirring between each. The soup freezes well for up to 3 months (without chickpea topping), and I thaw it overnight in the refrigerator before reheating.
FAQs
Can I leave the skin on Hokkaido pumpkin?
Yes, the skin is edible and softens when roasted, but I peel it if I want a smoother texture.
Can I use a different squash?
Yes, butternut, kabocha, or red kuri squash all work well.
How spicy is the soup?
It’s mild, but I increase the curry powder for more heat.
Do I need potato flakes?
No, they’re optional—just for adjusting thickness.
Can I freeze the soup?
Yes, the bisque freezes beautifully without the cream added; I stir in cream after reheating.
Can I roast the vegetables together?
Yes, I sometimes roast the onion and carrot alongside the pumpkin for extra depth.
Do I have to use chickpeas?
No, croutons, toasted nuts, or naan make great toppings.
Why is my soup too thick?
I thin it with more stock until it reaches the consistency I like.
Can I use an immersion blender?
Yes, it works well and avoids transferring hot liquid.
Can I make it vegan?
Yes, I use olive oil instead of butter and coconut milk instead of cream.
Conclusion
I love how this roasted Hokkaido pumpkin bisque brings together sweetness, earthiness, and warm spices in a silky, comforting bowl. The curry toasted chickpeas add texture and flavor that make the dish shine. It’s a simple, nourishing, and wonderfully aromatic soup I return to whenever I want something cozy yet vibrant.
A velvety roasted Hokkaido pumpkin bisque infused with curry, turmeric, and nutmeg, blended to silky perfection and topped with crunchy curry-toasted chickpeas. Cozy, aromatic, and deeply flavorful.
Ingredients
2 small Hokkaido pumpkins, peeled, halved, seeds removed
1/4 cup (1/2 stick) butter, softened
Salt and pepper
2 tablespoons olive oil
1 medium onion, diced
1 carrot, peeled and chopped
2 teaspoons curry powder (more to taste)
1 teaspoon turmeric powder
Pinch of nutmeg
3–4 cups vegetable or chicken stock
Up to 1/4 cup freeze-dried potato flakes (optional, for thickening)
2–3 tablespoons heavy cream or coconut milk
Curry toasted chickpeas (for topping)
Instructions
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil.
Place pumpkin halves on the sheet, dollop with butter, and season with salt and pepper. Roast for about 1 hour, or until very tender.
While pumpkin roasts, heat olive oil in a Dutch oven over medium heat. Sauté onions until translucent, then add carrot and cook until tender.
When pumpkins finish roasting, add the flesh and melted butter drippings to the pot.
Add 3 cups of stock along with curry powder, turmeric, and nutmeg. Simmer 5–10 minutes, breaking down the pumpkin with a spoon.
Purée the soup in batches using a blender, or use an immersion blender.
Return bisque to the pot. Thin with additional stock and cream, or thicken with potato flakes.
Taste and adjust seasoning with salt, pepper, or more curry.
Serve topped with curry-toasted chickpeas, croutons, or warm garlic naan.
Notes
Use butternut, kabocha, or red kuri squash if Hokkaido isn’t available.
Sub coconut milk for a dairy-free version.
Add roasted garlic or ginger for deeper flavor.
Stir in cooked lentils for extra protein and heartiness.
Soup thickens as it cools—add stock when reheating.
