PUMPKIN BISQUE (DAIRY FREE)

Pumpkin Bisque (Dairy Free) image

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.

Provided by MichelleD

Categories Soups, Stews and Chili Recipes Bisque Recipes

Time 1h

Yield 6

Number Of Ingredients 10

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

Steps:

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.
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 : Calories 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, Sodium 1268.6 mg, Sugar 5.6 g