pantry pumpkin bisque - Bein Blod

pantry pumpkin bisque

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! 

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pantry pumpkin bisque

This Pantry Pumpkin Bisque is simple to make with ingredients you probably have in your pantry. Ready in 20 minutes!
  • Author: Happy Healthy Mama
  • 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

  1. In a stock pot or dutch oven, heat the oil or butter over medium heat.
  2. Add the onion and saute until soft and beginning to brown, about 5-6 minutes.
  3. Add the chicken stock, coconut milk, pumpkin, and spices and bring to a simmer. Simmer for 5-10 minutes.
  4. 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.
  5. Serve immediately.
  6. 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 chef simo on March 20, 2018 Rating: 5

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