Fall is upon us, there can be no denying. And when fall is in the air, we think of things like pumpkin… and soup. This incredibly easy recipe for pumpkin tomato bisque has just 5 ingredients, and that’s counting the salt!
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You may have noticed that this recipe is listed under the categories of ‘vegan Costco’, and ‘Instant Pot’. First, you do not need an Instant Pot to make this, you can make it on the stove top. As for why it’s in the vegan Costco category, that is because two of the three main ingredients for this recipe are staples that we get from Costco.
The reason that we use our Instant Pot, even though we did not pressure cook this bisque, is because you can bring the soup to a boil using the saute function, and then let it just barely simmer for, well, hours, if you like, using the slow cooker function. But, again, you can make it on the stove, and the directions for both methods are included.
The can sizes are listed as ’13-15 ounce’ because different brands use slightly different sizes, but any size between 13 ounce and 15 ounce will work.
Thank you! ❤️
*Receipts will come from ISIPP.
Easy Peasy Fall Pumpkin Tomato Bisque
1 13-15 ounce can diced tomatoes, including juice
1 13-15 ounce can coconut milk
1 13-15 ounce can pumpkin puree
salt to taste
Empty the tomatoes, including juice, and the coconut milk into a saucepan. Fill the can from the coconut milk with water and add to the pot. Now stir in the pumpkin – start with half of the can and taste it, adding more of the pumpkin if you want it to taste more pumpkiny. Salt to taste.
Bring the soup to a slow boil, and then turn down the heat until the soup is barely simmering, and simmer for at least 20 minutes, stirring occasionally.
Remove from heat and serve. If you want your bisque to be completely smooth and creamy, use an immersion blender (also known as a stick blender) to blend the chunks of tomato into a smooth soup.
Empty the tomatoes, including juice, and the coconut milk into the Instant Pot. Fill the can from the coconut milk with water and add to the pot. Now stir in the pumpkin – start with half of the can and taste it, adding more of the pumpkin if you want it to taste more pumpkiny. Salt to taste.
Press the ‘saute’ button, set it to ‘low’, and bring the soup to a boil. As soon as it boils, immediately switch it off, and press the ‘slow cook’ button, and set to either ‘low’ or ‘normal’, whichever will keep the soup just simmering. Cover the soup, but check it and stir it occasionally; if you have a clear lid for your Instant Pot use that, otherwise you can loosely place the pressure cooking lid on the Instant Pot.
You can keep your soup hot and let the flavors blend for hours this way, if you like, although it will be ready to eat in about 20 minutes or so.
If you want your bisque to be completely smooth and creamy, use an immersion blender (also known as a stick blender) to blend the chunks of tomato into a smooth soup.
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