Best Pumpkin Bisque Dairy Free Recipes

Vegan Pumpkin Bisque image

Provided by Almond Breeze

Time 20m

Yield 4

Number Of Ingredients 11

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.

Pumpkin Bisque image

Provided by Mirj2338

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 teaspoon canola oil
1 granny smith apple, peeled,cored & chopped
1 leek, white part only,finely chopped
4 cups vegetable stock
1 yams or 1 sweet potato, peeled,halved lengthwise and cut in 1/2-inch slices
1 (16 ounce) can pumpkin puree
1/4 teaspoon dried thyme leaves
salt & pepper
4 teaspoons minced chives, , for garnish

Steps:

In a large, heavy saucepan, heat oil over medium-high heat.
Sauté the leek and chopped apple until the leek softens, about 4 minutes.
Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
Transfer the hot soup to a blender or food processor and purée.
Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

Nutrition Facts : Calories 100.3, Fat 1, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 22.8, Fiber 3, Sugar 4.2, Protein 1.7