C&K Dairy Free Pumpkin Bisque

If there's one soup you need to make this November, it's this dairy free pumpkin bisque. Creamy and hearty, this is theee perfect soup. Easy vegan options, low carb, low calorie, high protein... it's all the things. But most of all, it's DELICIOUS and screams Fall flavors. Pumpkin is the quintessential flavor of November, and this soup is FULL of it. It will stick to your ribs and warm your soul, and you won't believe it's only 100 calories per bowl.

MACROS: 100 calories | 12 carbs, 2.5 fats, 9 protein

INGREDIENTS (8 servings)

📍 30oz can pumpkin puree
📍 4 cups vegetable broth
📍 1 tbsp olive oil
📍 1 onion, chopped
📍 2 cups almond milk
📍 5 scoops Clearly Collagen (optional for protein - omit for vegan)
📍 1 tsp salt + extra to taste
📍 1 tsp cinnamon
📍 1/2 tsp pepper
📍 Balsamic vinegar and parsley to top

DIRECTIONS

STEP 1: In a large pot, sauté your onions in the olive oil. Once caramelized, add pumpkin and vegetable broth and mix well.

STEP 2: Transfer to blender or turn off heat and use emulsifier to blend well for 1-2 minutes until smooth. Blend in collagen at this point. Return to pot if applicable and turn heat back on.

STEP 3: Add almond milk, salt, cinnamon, and pepper to pot and mix well. Serve with a tsp balsamic vinegar and a pinch of parsley on top, maybe some Greek yogurt on there, and you're all set!

That's it! Gotta love a good soup: it's easy, filling, hearty, and quick. If you give this a try, be sure to tag @CaffeineandKilos on IG and let us know how you like it! Welcome to November.

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