Vegan Pumpkin Bisque
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Lunch, Soup
Cuisine: American, Vegan, WFPB
Keyword: vegan pumpkin bisque, vegan pumpkin soup
Servings: 6
Calories: 169kcal
- 3 tbsp extra-virgin olive oil OPTIONAL or a 1/4 cup vegetable broth
- 1 white onion chopped
- 1 clove garlic minced
- 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 15 oz can pumpkin puree
- 3 cups low-sodium vegetable broth
- 1/2 cup coconut milk
- kosher salt to taste
- roasted pumpkin seeds for garnish
In a large pot, sauté the onions with oil or vegetable broth for 5 minutes. Add the garlic, maple syrup, pepper, cinnamon, nutmeg and cayenne pepper and cook for 3 minutes.
Add the pumpkin puree and broth, stir to blend, season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Turn off the heat. Stir in the coconut milk and blend with an immersion blender.
Garnish with roasted pumpkin seeds before serving.
Calories: 169kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Sodium: 478mg | Potassium: 259mg | Fiber: 3g | Sugar: 11g | Vitamin A: 12976IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 2mg