Pumpkin Bisque (Dairy Free) recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1268.6 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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