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Bowl of Vegan Pumpkin Bisque Topped With Tempeh and Pumpkin Seeds
Creamy Vegan Pumpkin Bisque with Maple Cinnamon Tempeh Croutons
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
This vegan pumpkin bisque smooth, creamy, flavored with granny smith apples and spices, and is topped with slightly sweet maple-cinnamon seasoned tempeh croutons.
Course: Soup
Cuisine: American
Servings: 6
Author: Alissa
For the Pumpkin Bisque
  • 2 medium sugar pumpkins 2 ½ lb. each OR 2-14 oz. cans pumpkin puree
  • 2 tbsp. olive oil divided
  • 1 bulb garlic
  • 1 medium onion halved
  • 1 granny smith apple peeled and cut into ½ inch cubes
  • 2 cups vegetable broth
  • 2 cups unflavored soy milk
  • 2 tsp. ground cinnamon
  • 2 tsp. powdered ginger
  • ½ tsp. salt
  • ¼ tsp. pepper
For the Tempeh Croutons
  • 1-8 oz. package tempeh cut into ½ inch cubes
  • 2 tbsp. maple syrup
  • 1 ½ tbsp. lemon juice about ½ lemon
  • 1 tsp. ground cinnamon
  • tsp. salt
For Serving
  • ¼ cup pepitas
Make the Pumpkin Bisque
  1. Preheat oven to 375°.
  2. If using fresh pumpkin, remove stem and scrape out seeds and inner pulp. Cut each pumpkin into 3-4 sections and place on parchment lined baking sheet.
  3. Cut the top off of garlic bulb, so that the tops of cloves are exposed. Drizzle with 1 tablespoon of olive oil and wrap loosely in foil.
  4. Rub onion with ½ tablespoon of olive oil and place on a separate parchment lined baking sheet.
  5. Toss apple with remaining ½ tablespoon of olive oil and arrange in a single layer on baking sheet with onion.
  6. Place garlic, pumpkin (if using fresh), apple and onion into oven.
  7. Remove onion and apple from oven after about 20 minutes, when apple is soft and onion is lightly browned. Allow pumpkin and garlic to roast for another 15 minutes, until pumpkin is easily pierceable with a knife.
  8. If using fresh pumpkin, allow to sit until cool enough to handle. Gently peel off skin and transfer pulp to food processor bowl. Puree until smooth, stopping to scrape down sides of bowl as needed. If using canned pumpkin, simply place puree into food processor bowl.
  9. Add onion and apples to food processor bowl. Squeeze roasted garlic pulp from bulb. Place pulp in food processor bowl with pumpkin, onion and apple. Puree until smooth, stopping to scrape down sides of bowl as needed.
  10. Transfer pumpkin mixture to large saucepan. Add broth, soy milk, cinnamon, ginger, salt and pepper. Bring just to a simmer, stirring frequently. Remove from heat.
Make the Tempeh Croutons
  1. While your soup ingredients roast, place tempeh cubes in a small bowl with maple syrup, lemon juice, cinnamon and salt. Toss to coat. Arrange in an even layer on baking sheet and place in oven (which should already be heated to 375°).
  2. Bake 15 minutes, or until croutons are browned in spots, flipping once about half way through baking.
  1. Divide soup into bowls. Top with pumpkin seeds and tempeh croutons.
Recipe Notes

As you may have noticed, this recipe requires quite a bit of oven/baking sheet real estate. Work in shifts if needed, adding the tempeh croutons just as you remove the onion and apple.