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 and Tomato Bisque (Dairy-Free) image

Provided by Outta Here

Categories Pumpkin

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

4 tablespoons vegetable oil (or butter if not worried about dairy)
1 large onion, chopped
3 cups chicken stock (or vegetable stock)
1 (28 ounce) can whole tomatoes, undrained
1 tablespoon honey (or maple syrup)
4 cups pumpkin puree (fresh or canned)
salt, to taste

Steps:

In a 10-inch skillet, heat oil (or butter) over medium-low heat. Add the onion and saute slowly, stirring often, until soft but not browned-6 to 7 minutes. Stir in stock and let simmer, partially covered, about 15 minutes.
Pour the tomatoes with their juice into a food processor. Add honey (or syrup) and puree. Add the pumpkin and pulse again. Strain the stock (reserve) and add the onions to the processor and pulse until desired smoothness.
Add the puree back to the stock. Season with salt and reheat until hot.
Serve.

Nutrition Facts : Calories 142.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 2.7, Sodium 135.5, Carbohydrate 15, Fiber 1.9, Sugar 8, Protein 4

Dairy-Free Pumpkin Bread image

Provided by Almond Breeze

Time 2h20m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup vegetable oil
2 eggs
⅓ cup Almond Breeze Vanilla almondmilk
1 cup canned pumpkin puree

Steps:

Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.