Description
This Pantry Pumpkin Bisque is simple to make with ingredients you probably have in your pantry. Ready in 20 minutes!
Ingredients
Units
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- 1 onion, diced
- 1 tablespoon olive oil
- 4 cups chicken stock
- 1 (13.6 ounce) can full-fat coconut milk
- 2 (15 ounce) cans pumpkin puree (not pumpkin pie mix)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon mild curry
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper {optional}
- pinch freshly grated nutmeg
Instructions
- In a stock pot or dutch oven, heat the oil over medium heat.
- Add the onion and sauté 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: crumbled bacon, toasted pumpkin seeds, or fresh chives
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: soup recipes
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 235
- Sugar: 6.4 grams
- Fat: 16.9
- Saturated Fat: 11.8
- Trans Fat: 0 grams
- Carbohydrates: 17.5 g
- Fiber: 3.6 grams
- Protein: 6.6 grams
- Cholesterol: 4.2mg