Creamy and Delicious Dairy-Free Pumpkin Bisque

This dairy-free pumpkin bisque is a creamy and delicious soup that is perfect for the fall season. Made with fresh pumpkin, aromatic spices, and coconut milk, it is a comforting and satisfying dish that will warm your soul. The soup is easy to prepare and can be enjoyed as a starter or a main course. Serve it with crusty bread on the side for a complete meal. Whether you are vegan, lactose intolerant, or just looking to try something new, this pumpkin bisque is a must-try recipe!

Ingredients

• 1 small pie pumpkin, peeled, seeded, and cubed
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cubed pumpkin, cinnamon, nutmeg, ginger, and cloves to the pot. Stir well to coat the pumpkin with the spices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the pumpkin is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
6. Simmer the soup for an additional 5 minutes to allow the flavors to blend.
7. Ladle the pumpkin bisque into bowls and garnish with fresh cilantro or parsley.
8. Serve hot and enjoy!

Interesting Facts