Pumpkin And Tomato Bisque Dairy Free Recipes

PUMPKIN BISQUE

Pumpkin Bisque image

Provided by Cheryl Malik

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 medium onion (chopped)
3 garlic cloves (minced)
3 cups chicken broth
2 14-ounce cans solid-pack pumpkin
½ teaspoon salt
Pinch ground nutmeg
Pinch black pepper
1 cup heavy cream
1 cup shredded cheese (Gouda, white cheddar, or gruyere)
2 tablespoons chives (chopped, for garnish, optional)

Steps:

In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
Add shredded cheese and stir until melted.
Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

Nutrition Facts : Calories 363 kcal, Carbohydrate 6 g, Protein 9 g, Fat 34 g, SaturatedFat 21 g, Cholesterol 119 mg, Sodium 1185 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

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