Pumpkin Bisque w/Crispy Pinto Beans

It’s just August, but my daughter has been requesting Pumpkin Bisque. She’s a girl after my own heart. 🧡 This bisque comes together quickly and will be perfect for packing in a thermos for lunch during the week. What’s your favorite fall soup?


  • 2 15 oz. cans of Pure Pumpkin (not pumpkin pie filling)
  • 1 32 oz carton of Organic Chicken Bone Broth or Veggie Broth
  • 1 Cup Organic Half and Half or Plant Milk of choice
  • 1 Cup Organic Cheddar Cheese or Vegan Cheese (vegan smoked Gouda is great)
  • 1 Onion diced
  • 2 cloves of Garlic minced
  • 1/4 Tsp. Nutmeg
  • 1/4 Tsp Thyme
  • 1/4 Tsp. Black Pepper
  • 3/4 Tsp Pink Himalayan Salt
  • 1 Bay Leaf
  • Optional Yogurt, Sour Cream, or Ranch spider drizzle, and chives
  • 1Tbs Organic Extra Virgin Olive Oil

Crispy Pinto Beans

  • 1 can Pinto Beans, Chickpeas, or Black-eyed peas
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Tumeric
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Pink Himalayan Salt
  • 1Tbs Olive Oil
  • 1 Tbs pure Maple Syrup or raw honey

Add all ingredients to air fryer and cook at 400 for 5-8 minutes until crispy.


Heat olive oil in a large pot over medium heat. Add onion and garlic and cook a few minutes until fragrant and translucent. Add pumpkin, broth, and spices. Bring to a boil, turn down heat and simmer 10 minutes. Pull the pot off the heat and let cool slightly. Remove bay leaf. Transfer in batches to a blender or use an immersion blender to smooth it out. Transfer back to pot, and add half and half, maple syrup and cheese. Heat through for about 5 minutes. Serve with spider drizzle, chives, and Crispy Pinto Beans.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s