Pumpkin and coconut bisque to enjoy this fall (lactose-free)



Eating a delicious, creamy soup or bisque without any dairy products is possible. That's why today I want to get you a delicious recipe of the season to warm up and break the craving to cook with pumpkin: a delicious pumpkin and coconut bisque.

Let us use this #PumpkinMania

The star ingredient of this soup is of course the pumpkin, which contains vitamins and nutrients to the body. This recipe is vegan, lactose-free and perfect for people doing the Paleodiet, so we will use organic coconut milk sugar. Umm … It makes my mouth water by just thinking about the pumpkin and coconut.

Here's the Pumpkin and coconut bisque recipe:


  • 1 1/2 tablespoons of extra virgin olive oil
  • 1 cup of chopped onion
  • 3 cloves of garlic, minced
  • 3 cups of diced pumpkin
  • 2 cups of low-salt vegetable
  • 2 teaspoons of stevia
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of dried crushed red pepper
  • 1 1/2 cups of lcoconut milk sugarless
  • Salt and pepper

Click here for a recipe of Pumpkin Spice Latte


  1. Heat the oil in a large saucepan over medium heat and add the onion and saute garlic. Fry for about 8 minutes.
  2. Add pumpkin, broth, stevia, pepper and dried red pepper until boiling. Reduce heat, cover and simmer for 30 minutes.
  3. Heat oil in a large pot over medium heat. Add the onion and garlic. Saute until browned, about 10 minutes.
  4. Bring the soup to a blender until a smooth puree or cream. Return everything to the pot and place over low heat while placing coconut milk until desired consistency. Season with salt and pepper.
  5. Serve in bowls, and place a teaspoon of coconut milk over for a special design. To enjoy!

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