Best 4 Pumpkin Bisque Dairy Free Recipes
Pumpkin bisque is a creamy, flavorful soup that is perfect for a fall or winter meal. It is typically made with pumpkin, onion, garlic, vegetable broth, and dairy. However, there are many ways to make a delicious and creamy pumpkin bisque that is dairy-free. This article will provide you with some of the best recipes for dairy-free pumpkin bisque so that you can enjoy this classic soup without compromising on taste or texture.
Let's cook with our recipes!
VEGAN PUMPKIN BISQUE
Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
- Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
- Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.
PUMPKIN BISQUE
Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large, heavy saucepan, heat oil over medium-high heat.
- Sauté the leek and chopped apple until the leek softens, about 4 minutes.
- Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
- Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
- Transfer the hot soup to a blender or food processor and purée.
- Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.
Nutrition Facts : Calories 100.3, Fat 1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 22.8, Fiber 3, Sugar 4.2, Protein 1.7
PUMPKIN AND TOMATO BISQUE (DAIRY-FREE)
No milk in this creamy soup. To make it vegetarian, use vegie broth. Freezes well, so can be made ahead of time during the holidays. This can also be garnished with a red pepper puree drizzled onto each serving.
Provided by Outta Here
Categories Pumpkin
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a 10-inch skillet, heat oil (or butter) over medium-low heat. Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes. Stir in stock and let simmer, partially covered, about 15 minutes.
- Pour the tomatoes with their juice into a food processor. Add honey (or syrup) and puree. Add the pumpkin and pulse again. Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.
- Add the puree back to the stock. Season with salt and reheat until hot.
- Serve.
Nutrition Facts : Calories 142.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 2.7, Sodium 135.5, Carbohydrate 15, Fiber 1.9, Sugar 8, Protein 4
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.
Provided by MichelleD
Categories Bisque
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 15.4 g, Cholesterol 1.3 mg, Fat 18.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 12.6 g, Sodium 1268.6 mg, Sugar 5.6 g
Tips:
- To make the soup creamier, use a high-powered blender or immersion blender to puree the soup until it is smooth and velvety.
- If you don't have a blender, you can mash the pumpkin and vegetables with a potato masher until they are smooth.
- For a richer flavor, use roasted pumpkin instead of canned pumpkin. To roast a pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Drizzle with olive oil and salt and pepper. Roast at 400 degrees Fahrenheit for 45 minutes to 1 hour, or until the pumpkin is tender.
- For a smoky flavor, add a pinch of smoked paprika to the soup.
- To make the soup more spicy, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Garnish the soup with a dollop of dairy-free sour cream, a sprinkle of pumpkin seeds, or a few fresh herbs, such as cilantro or parsley.
Conclusion:
This dairy-free pumpkin bisque is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a warm and comforting soup, give this dairy-free pumpkin bisque a try.
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