Pumpkin Bisque Dairy Free Food

VEGAN PUMPKIN BISQUE

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.

SWEET POTATO-PUMPKIN CURRY BISQUE - GLUTEN FREE & VEGAN

Steps:

• In a small pot, boil the cashews with the water on high heat for ten minutes. After the cashews are done boiling, drain the cashews.
• Preheat oven to 425°F (218°C).
• Put the cashews in a high speed blender along with the cashew milk and garlic cloves. Blend on high until the mixture is smooth and creamy, approximately three minutes.
• Take your cubed sweet potatoes and pop them onto a baking sheet with one tbsp of olive oil. Make sure to toss the potatoes to make sure they're all coated. (For an oil free version, drop the olive oil and just place the sweet potatoes on a parchment lined baking sheet)
• Put the potatoes in the oven and bake for 22 minutes. Toss half way through.
• In a large soup pot, add one tbsp of olive oil and heat to medium heat.
• Once the oil is heated, add the onions and sauté until caramelized. This will take about six minutes.
• Once the onions are caramelized, add the curry, ginger, and cumin to the onions. Sauté for another two minutes so the spices can release their oils.
• Now add the roasted sweet potato and pumpkin puree to the pot. Stir the mixture until everything is well combined.
• Add the cashew cream and the vegetable broth to the pot and stir until well combined.
• Bring the mixture to a soft boil, then reduce to a simmer.
• Let the mixture simmer together for fifteen minutes.
• Add salt and pepper to taste then blend with a submersion blender until completely smooth and creamy.
• Serve by topping the bisque with a little bit of cashew cream and pumpkin seeds.

PUMPKIN BISQUE

Steps:

• In a large, heavy saucepan, heat oil over medium-high heat.
• Sauté the leek and chopped apple until the leek softens, about 4 minutes.
• Add the vegetable broth, yam, puréed pumpkin and thyme leaves.
• Bring the soup to a boil, reduce heat, and simmer until the yam and apple are soft when pierced with a knife, 20 to 25 minutes.
• Transfer the hot soup to a blender or food processor and purée.
• Pour it into 6 bowls, Garnish each bowl with a teaspoon of the chives, and serve.

PUMPKIN BISQUE

Steps:

• I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
• Mix well until smooth.
• Stir in evaporated milk.
• Heat slowly to serving temperature, stirring frequently.
• Garnish each serving with a dash of nutmeg.

DAIRY-FREE BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
• Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
• Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
• Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
• Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don't be afraid to squish them in--this helps them to rise high.
• Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.