Best 2 Vegan Pumpkin Bisque Recipes

VEGAN PUMPKIN BISQUE

Vegan Pumpkin Bisque image

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

Ingredients

1 tablespoon olive oil
½ cup chopped onion
1 (15 ounce) can pumpkin puree
2 cups vegetable broth
1 cup Original Unsweetened Almond Breeze Almondmilk
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
4 teaspoons sliced, toasted almonds
4 teaspoons balsamic vinegar
4 teaspoons chopped fresh parsley

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.

THAI PUMPKIN BISQUE

Thai Pumpkin Bisque image

This soup is a delightful change of pace for the holidays. If you omit the sour cream garnish, this recipe is Vegan which is always nice to offer to those guests who are vegetarians.

Provided by dawnie2u

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
32 ounces canned pumpkin puree
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces unsweetened coconut milk
1 bunch fresh cilantro leaves, chopped

Steps:

In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes.
Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

Nutrition Facts : Calories 208.6, Fat 18.6, SaturatedFat 13.4, Sodium 439.4, Carbohydrate 10.4, Fiber 2.7, Sugar 3.5, Protein 4.1

Tips:

For a smoother bisque, puree the soup in a blender or food processor until velvety smooth.
If you don't have a blender or food processor, you can mash the pumpkin and vegetables until smooth with a potato masher.
To make the bisque ahead of time, simply prepare it according to the recipe and then let it cool completely. Store the bisque in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve, reheat the bisque over medium heat until warmed through.
Garnish the bisque with fresh herbs, such as thyme, rosemary, or sage, before serving.

Conclusion:

This vegan pumpkin bisque is a delicious and nutritious soup that is perfect for a fall or winter meal. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The soup is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. So next time you're looking for a warm and comforting soup, give this vegan pumpkin bisque a try!