This Pantry Pumpkin Bisque is made with ingredients you probably have in your pantry! It’s Paleo and Whole30 compliant, gluten-free, and easily adapted to be vegan.
This recipe was originally published in 2011. I’ve updated the photos and wanted to share it with you again. I think you’re going to love this oldie but goodie! Okay, let’s go back to early 2011 when Meghan was just two years old and Luke wasn’t even born yet.
Yes, I realize it’s winter. I do know that the more appropriate month to feature a pumpkin soup recipe would be October, or maybe even November. By winter, pumpkin is far from everyone’s mind and not a regular craving like those crisp fall months. But sometimes by the end of the week your produce drawer looks like this:
With dinner options limited, I turned to my pantry. Thank goodness I keep it well-stocked. It doesn’t matter what month it is when you’re hungry, and besides, pumpkin always tastes good. Which would explain why I keep it stocked through the winter. If you don’t keep it as a staple in your pantry, you should.
This creamy bisque doesn’t feel like a we-need-to-go-grocery shopping type of meal. It certainly doesn’t feel like a meal that can be ready in about 20 minutes. So if you’re looking for a satisfying lunch or dinner and your produce drawer is waning like mine, check out your pantry. Here’s what you need:
You can easily make this vegan by swapping out the chicken broth and using vegetable stock. I’ve done that many times. And, of course, the spiiiiiiiices:
The spices give this a lovely savory flavor. Even though I use coconut milk to give this a creamy texture, you don’t really taste it much. And it’s totally dairy-free. Need a pantry dinner? Give this one a try!
pantry pumpkin bisque
This Pantry Pumpkin Bisque is simple to make with ingredients you probably have in your pantry. Ready in 20 minutes!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 6
- Category: soups
ingredients
- 1 onion, chopped
- 1 tablespoon coconut oil (you can substitute butter or olive oil if you prefer)
- 3-4 cups organic chicken stock
- 1 cup coconut milk
- 2 (15 ounce) cans pumpkin puree (not pumpkin pie mix)
- 1 1/2 teaspoons salt
- 2 teaspoons mild curry
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- pinch (or more if you like things spicy) cayenne pepper {optional}
- pinch nutmeg
- generous amount of freshly ground black pepper
instructions
- In a stock pot or dutch oven, heat the oil or butter over medium heat.
- Add the onion and saute until soft and beginning to brown, about 5-6 minutes.
- Add the chicken stock, coconut milk, pumpkin, and spices and bring to a simmer. Simmer for 5-10 minutes.
- Transfer soup to a blender, in batches, and blend until smooth (you can also use an immersion blender if you have one). Return to pot and bring the temperature back up to hot.
- Serve immediately.
- Optional toppings: plain yogurt or parmesan cheese, pepitas
nutrition
- Serving Size: 1
- Calories: 304
- Sugar: 3.1g
- Sodium: 1082.7mg
- Fat: 12.3g
- Saturated Fat: 8g
- Carbohydrates: 45.9g
- Fiber: 12.5g
- Protein: 6.2g
- Cholesterol: 4.2mg
source:https://happyhealthymama.com/pantry-pumpkin-bisque.html
pantry pumpkin bisque
![pantry pumpkin bisque]()
Reviewed by food challenge
on
March 20, 2018
Rating:
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