Pumpkin Bisque Dairy Free Recipes

VEGAN PUMPKIN BISQUE

Vegan Pumpkin Bisque image

Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.

Provided by Almond Breeze

Categories Trusted Brands: Recipes and Tips Almond Breeze

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

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

Pumpkin Bisque image

Cubes of fresh apple, browned in a skillet, add the perfect contrast to this luscious, dairy-free soup.

Provided by Mirj2338

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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

PUMPKIN AND TOMATO BISQUE (DAIRY-FREE)

Pumpkin and Tomato Bisque (Dairy-Free) image

No milk in this creamy soup. To make it vegetarian, use vegie broth. Freezes well, so can be made ahead of time during the holidays. This can also be garnished with a red pepper puree drizzled onto each serving.

Provided by Outta Here

Categories Pumpkin

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

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