Crockpot Pumpkin Bisque Recipes
VEGAN PUMPKIN BISQUE
Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
- Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
- Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.
CROCKPOT PUMPKIN BISQUE
This lovely soup, with its beautiful color, makes a lovely starter for your holiday feast or for any meal. It is also perfect for a luncheon. And it couldn't be easier to make.
Provided by Lorraine of AZ
Categories Vegetable
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except half-and-half in a 4-quart crockpot. Cook on LO heat for 4-5 hours.
- Stir in half-and-half.
- To serve: Servings of soup may be topped with a dollop of sour cream.
Nutrition Facts : Calories 140.8, Fat 8.3, SaturatedFat 4.7, Cholesterol 22.4, Sodium 825.4, Carbohydrate 10.4, Fiber 0.6, Sugar 2.2, Protein 7.2
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