Pumpkin Bisque (Dairy Free)
Ingredients1 h servings 225 cals
- Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached.
- Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 225 calories; 18.2 g fat; 15.4 g carbohydrates; 4.2 g protein; 1 mg cholesterol; 1269 mg sodium. Full nutrition
ReviewsRead all reviews 3
I liked this recipe, we had it with salad and bread for supper. I had about 6 cups of leftover pumpkin so I used that instead of canned, and because i used extra pumpkin i used 2 cans of coconu...