Coconut Pumpkin Bisque Recipe

Coconut Pumpkin Bisque Recipe
Dairy Free Vegan
Time: 12 mins, Serves: 4

Fall is a great time to get in the habit of soup making. Store bought versions of soup often have sky high levels of sodium. However, when you make soup in your own kitchen, you’re in charge of what goes in. This seasonal Coconut Pumpkin Bisque could not be easier to put together and it takes mere minutes. The flavor duo of coconut and pumpkin will be a smashing success lending to a slightly sweet, yet savory dish.

For more recipes and articles on life from Marci, check out her website at Steward Chicks.

Ingredients

1 cup pureed pumpkin

1 cup canned coconut milk (low-fat or full fat)

2 cup vegetable broth, low sodium

1 tablespoon coconut oil

2 scoops Nuzest Just Fruit & Veg Fresh Coconut

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Pinch of salt

Method

1. Add all ingredients in order listed to a high powered blender. Blend until thick and creamy and soup becomes warm.

2. Carefully pour into bread bowls and garnish with an extra splash of coconut milk and pepitas.

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