Pumpkin Bisque (Dairy Free)

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.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 225 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons chopped fresh thyme
• 1 tablespoon sea salt
• 1 (13 ounce) can coconut milk
• 1 teaspoon herbes de Provence
• ½ large white onion, chopped
• 2 (15 ounce) cans pumpkin puree
• 2 cups low-sodium chicken broth, or to taste

Recipe Instructions

Step 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.

Step 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.