Vegan Pumpkin Bisque with Chestnuts
This Vegan Pumpkin Bisque with Chestnuts is warm, nutty, and perfect for the cool weather. Grab your blanket, a good book, and snuggle in while enjoying this Autumn favorite.
Equipment
- large pot or Dutch oven
- large rubber spatula
- immersion blender or blender
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 onion, diced
- 15 oz pumpkin puree 1 can
- 2 cups cooked chestnuts roasted or pre-packaged cooked chestnuts
- 4 cups low sodium vegetable stock
- 1 ½ tsp dried sage or 7-8 fresh sage leaves
- 1 tsp dried thyme or 2-3 sprigs fresh thyme
- 1 dried bay leaf
- 1 tsp Kosher salt more or less to taste
- ¼ tsp crushed black pepper to taste more or less to taste
- optional 15oz coconut milk
Instructions
Step 1: Sauté the Onions
- Heat oil in a pot or Dutch oven over medium-high heat. Add chopped onions and cook until translucent and fragrant.
Step 2: Combine Ingredients
- Add canned pumpkin and cooked chestnuts, stirring until warmed through.
Step 3: Add Broth and Seasonings and Simmer
- Pour in vegetable stock and add herbs and seasonings. Bring the mixture to a boil.Reduce heat to low and let the soup simmer for 30 minutes.
Step 4: Blend the Soup
- Remove bay leaves. Blend the soup until smooth using a blender or immersion blender until smooth.
Step 5: Seasoning Adjustment
- Return the blended soup to the pot and cook on low for 15 minutes. Option to add coconut milk if desired. Taste the soup and adjust seasonings as needed.
Step 6: Garnish and Serve
- Ladle the Pumpkin Bisque into bowls. Garnish with a swirl of coconut cream, fresh herbs, or a dash of pepper if desired. Serve with crusty bread, a sandwich or a salad and enjoy!
Nutrition
Calories: 231kcalCarbohydrates: 46gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1529mgPotassium: 608mgFiber: 4gSugar: 7gVitamin A: 17078IUVitamin C: 35mgCalcium: 53mgIron: 3mg
Tried this recipe?Let us know how it was!