Trader Joe’s Copycat Pumpkin Bisque! This homemade version takes 10 minutes to make and it also happens to be vegan and gluten-free and CREAMY!
Welcome to the first ever SOUP WEEK BABY!!!!
We can thank mcjordO for making this week possible. And the #1 reason why we are even having it. And that is because he is the biggest soup lover in the world. Me? Not so much. I have this thing when it comes to “drinking my food”. But to be honest – the soups we are sharing this week have made me completely cave in an have a bowl. But alongside some toast or crackers for that crunch.
If you guys have been loving that Trader Joe’s pumpkin bisque then you are in for a delight with this recipe. It is healthier than the one they make and so easy. So if you also have FOMO for not having a Trader Joe’s near you – now you’ll be able to try it at home too.
We added some crunchy pumpkin seeds on top to give it a little crunch, which is so necessary in my opinion.
Stay tuned all week long for more soup eats coming your way!
What ingredients you need to make vegan creamy pumpkin bisque:
- Olive oil or avocado oil
- Small onion, chopped
- Garlic clove, minced
- Cinnamon
- Nutmeg
- Maple syrup or honey
- Creamy tahini
- Pumpkin puree
- Veggie broth
- Non-dairy milk
- Tapioca flour or arrowroot flour (to thicken!)
How to prepare this copycat Trader Joe’s soup:
- In large pot, warm the oil over medium heat and add the onion and garlic and sauté for 2 minutes or so
- Add the cinnamon, nutmeg, maple syrup, tahini, pumpkin, broth, milk and sea salt and mix well and bring to a boil
- Reduce heat to low and simmer for at least 10 minutes or until you’d like to eat!
- I like to add the tapioca when it is cooking if it looks like the soup isn’t getting too thick (it is optional)
- Add an immersion blender to the soup to make it creamer if desired
- Serve with pumpkin seeds and a drizzle of olive oil on top or any toppings your craving (grilled cheese croutons are amazing too!)
A few other delicious pumpkin recipes to make:
The Best Vegan Cinnamon Sugar Pumpkin Donuts
Delicious Vegan Pumpkin alla Vodka Sauce (paleo)
Gluten-free No-Boil Pumpkin and Spinach Baked Pasta
Healthy Gluten-free Pumpkin Pancakes
Trader Joe’s Copycat Pumpkin Bisque
Trader Joe’s Copycat Pumpkin Bisque! This homemade version takes 10 minutes to make and it also happens to be vegan and gluten-free and CREAMY!
- Cook Time: 10 mins
- Total Time: 10 mins
Yield: Serves 3-4 1x
Ingredients
- 3 tablespoons olive oil or avocado oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoons maple syrup or honey
- 2 tablespoons creamy tahini
- 1 15-ounce can pumpkin puree
- 2 cups veggie broth
- 1/2 cup non-dairy milk
- Sea salt to taste
- 1 tablespoon tapioca flour or arrowroot flour (to thicken!)
Instructions
- In large pot, warm the oil over medium heat and add the onion and garlic and sauté for 2 minutes or so
- Add the cinnamon, nutmeg, maple syrup, tahini, pumpkin, broth, milk and sea salt and mix well and bring to a boil
- Reduce heat to low and simmer for at least 10 minutes or until you’d like to eat!
- I like to add the tapioca when it is cooking if it looks like the soup isn’t getting too thick (it is optional)
- Add an immersion blender to the soup to make it creamer if desired
- Serve with pumpkin seeds and a drizzle of olive oil on top or any toppings your craving (grilled cheese croutons are amazing too!)
Notes
*Store leftovers in fridge for 5 days
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Chelsea
Delicious and easy! I did half the amount of broth to keep it thick and didn’t need the tapioca. I actually had half a can of pumpkin leftover from another recipe so I did half of the entire recipe (and still halved the broth) to make a bowl of soup for myself for dinner. I had all of the ingredients already on hand. Win! Would make again! I bet this would also be good with canned butternut squash.