Citrus Coconut-Kabocha Bisque

Citrus Coconut-Kabocha Bisque

Master Chef Christy Morgan, author of the Blissful Bites cookbook shared, “This orange-kissed soup is one of my go-to fall dishes. Kabocha is my favorite hard-skinned squash, but if you can’t find it, substitute butternut. Kabocha is a Japanese pumpkin that helps regulate blood sugar because of its high fiber content.”

We love this recipe!

Note: This vegan cookbook is filled with delicious, easy-to-prepare recipes for seasonal eating.  YUM!

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Citrus Coconut-Kabocha Bisque

Prep Time10 minutes
Cook Time25 minutes
Servings: 6
Shared by: Christy Morgan


  • 1 tablespoon coconut oil
  • 1 medium kabocha squash seeded and cubed
  • Pinch sea salt
  • 1 orange zested and juiced
  • 5 or more cups filtered water
  • 1 can 13½ ounces coconut milk
  • Pinch white pepper
  • Fresh herbs for garnish
  • Sea salt to taste


  • Heat oil in medium stockpot. Saute the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Saute for two more minutes.
  • Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Puree with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with herbs.

Hope you enjoy this easy vegan recipe!

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