SEARCH
More 2 Photos

Pumpkin Bisque (Dairy Free) Recipe

Recipe by: MichelleD

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook50 m
  • Ready In1 h
  • 1Heat 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.
  • 2Stir 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 225 cals
  • 2 tablespoons olive oil
  • 1/2 large white onion, chopped
  • 2 (15 ounce) cans pumpkin puree
  • 1 (13 ounce) can coconut milk
  • 2 cups low-sodium chicken broth, or to taste
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon herbes de Provence
Nutrition

Amount per serving ( 5 total)

  • Calories:
    225
    11%
  • Fat:
    18.2
    28%
  • Carbs:
    15.4
    5%
  • Protein:
    4.2
    8%
  • Cholesterol:
    1
    < 1%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like