Vickys Sweetcorn & Pumpkin Bisque, Gluten, Dairy, Egg & Soy-Free

Bisques are a type of soup that originated in France and are typically made with shellfish. However, this vegan version uses pumpkin and sweetcorn for a delicious twist!

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Vickys Sweetcorn & Pumpkin Bisque, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Blending, Boiling, Simmering Cuisine: American, European Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 908

Best Season: Fall

Ingredients

Servings

• 500 gram Pumpkin, cubed
• 1 medium Yellow onion, chopped
• 2 clove Garlic cloves, minced
• 4 cup Vegetable broth
• 1 cup Canned sweetcorn, drained
• 1 cup Coconut milk
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro, chopped

Instructions

1. In a large pot, sauté the onion and garlic until softened. Add cubed pumpkin and cook for a few minutes.
2. Add vegetable broth and bring to a boil. Reduce heat and let simmer for about 20 minutes, or until pumpkin is tender.
3. Using a blender or immersion blender, puree the mixture until smooth and creamy.
4. Return the soup to the pot and stir in the sweetcorn, coconut milk, cumin, coriander, salt, and black pepper. Cook for another 5-10 minutes, until heated through.
5. Serve hot and garnish with chopped cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 227kcal

% Daily Value *

Total Fat 6.9g11%

Total Carbohydrate 37.5g13%

Sugars 10.1g

Protein 6.3g13%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.