Pumpkin Bisque (Dairy Free)
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Description
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.
Ingredients
- 2 tablespoons olive oil
- ½ 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
Directions
- 1. 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.
- 2. 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
serving: 6 servings
calories: 224.9 kcal
carbohydrates: 15.4 g
protein: 4.2 g
saturated fat: 12.6 g
cholesterol: 1.3 mg
sodium: 1268.6 mg
fiber: 5.3 g
sugar: 5.6 g
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