Pumpkin Bisque (Dairy Free)

Pumpkin Bisque (Dairy Free)

by Mary Lowe 11 months ago
3.7 (3)
50 minutes
224.9 kcal
15.4 g carbs
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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. 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. 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