Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
This vegan, gluten-free pumpkin and white bean bisque with a hint of fall flavors is so velvety that you wouldn't able to to detect the lack of heavy cream.
*can sub with 1 tbsp parsley or equal amount fresh cilantro
**can sub with equal amount cooked cannellini beans, chick peas, or Great Northern beans
***For a nutty flavor
, use 1/2 cup pumpkin seeds soaked in warm water for at least 1/2 an hour prior to using.
Use it as the main course
This soup is a meal on its own. Use it over pasta or rice (1 cup/per person) or on its own with a small side salad (1.5 cups/person).
To make it heart-healthy
To Make it diabetes friendly:
- Use Ditch-the-oil cooking method
- In the bean-herb garnish replace extra-virgin olive oil with vegetable broth or water.
- Decrease salt to 1/2 tsp and add 1 tbsp of lemon juice right after removing the soup from the stove.