Pumpkin Coconut Bisque Recipes

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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

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

PUMPKIN BISQUE



Pumpkin Bisque image

Make and share this Pumpkin Bisque recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk

Steps:

  • I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
  • Mix well until smooth.
  • Stir in evaporated milk.
  • Heat slowly to serving temperature, stirring frequently.
  • Garnish each serving with a dash of nutmeg.

PUMPKIN-COCONUT BISQUE



Pumpkin-Coconut Bisque image

Categories     Soup/Stew     Garlic     Onion     Appetizer     Sauté     Coconut     Pumpkin     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg
*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Steps:

  • Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

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