Pumpkin Bisque (Dairy Free)
"This is extremely flavorful. It actually surprised me as I was just testing to see if I could use pumpkin in a savory way like butternut squash soup. The coconut milk makes it thicker and creamy tasting like a bisque but there is no dairy in the soup. Also I used chicken stock, I love the flavor but I'm sure vegetable stock would work very well too. Can be a vegan recipe if you take out the chicken stock and use water or vegetable stock instead."
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Ingredients1 h servings 225
Original recipe yields 6 servings
- 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.
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- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 225 calories; 18.2 15.4 4.2 1 1269 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...