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 Soups, Stews and Chili Recipes Bisque Recipes
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
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Dipzal Roy
[email protected]This is the best pumpkin soup I've ever had. It's so flavorful and creamy. I will definitely be making it again!
Yohannes Teklu
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this soup. It was creamy, flavorful, and not too sweet.
Chidozie Emmanuel
[email protected]This soup is a great make-ahead meal. I made it on the weekend and then reheated it for dinner during the week.
Ahmir Detho
[email protected]I served this soup with a side of crusty bread and it was the perfect meal. The bread helped to soak up all the delicious soup.
Kopila Nepali
[email protected]I added a bit of cayenne pepper to my soup for a little extra spice. It was delicious!
Francois Buys
[email protected]This soup is a great way to use up leftover pumpkin puree. I had a can leftover from making pumpkin pie and it worked perfectly in this recipe.
Esele Bella
[email protected]I love the vibrant orange color of this soup. It's so festive and perfect for fall.
bd bangldash
[email protected]This soup is so easy to make. I was able to have it on the table in under an hour.
Stacey Calder
[email protected]I wasn't sure how I would feel about a pumpkin soup without cream, but I was pleasantly surprised. It was just as creamy and flavorful as a traditional pumpkin soup.
Matthew Galindo
[email protected]The addition of spices like cinnamon and nutmeg really gives this soup a warm and cozy flavor. It's perfect for a cold winter day.
Asanda zethembe
[email protected]I love that this recipe is dairy-free. It's a great option for people with lactose intolerance or who are looking for a lighter soup.
Ahmad Kabir
[email protected]This recipe is a keeper! I've made it several times already and it's always a crowd-pleaser. It's the perfect soup for a fall gathering.
Faker Exe
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the creamy texture and the rich pumpkin flavor.
shadin mia
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was creamy, flavorful, and had just the right amount of spice. I will definitely be making this again!
joyce durrance
[email protected]This soup is a must-try for pumpkin lovers. It's hearty, flavorful, and perfect for a chilly fall day.
Pride to be Hussaini
[email protected]I was skeptical about making a dairy-free pumpkin bisque, but this recipe proved me wrong. It was creamy, flavorful, and incredibly satisfying. My family loved it!
Hassan Baari
[email protected]This pumpkin bisque was an absolute delight! The flavors were rich and complex, with a perfect balance of sweetness and savory. The soup was creamy and smooth, with just the right amount of texture from the pumpkin and vegetables.