Throw pumpkin, coconut milk and bacon and a few other ingredients in the slow cooker for this healthy, paleo and whole 30 compliant bisque.
Bisque. Another perfect slow cooker recipe. I’m all about recipes that calls for you throwing ingredients in and walking away for a few hours. You know how a lot of people love pumpkin and start using it in everything once fall/autumn hits? I’m not that person. I like pumpkin but I don’t love it so it was important for me to figure out a pumpkin recipe that wasn’t too overpowering. It also had to be healthy. Here you go.
Yes, you can use light coconut milk but the finished product won’t be as creamy as a bisque should be. Full-fat works better. This uses 4 strips of bacon. I added 2 into the actual soup then I used another 2 strips for topping. Adding the bacon in while it cooks add a bit of a smokey flavor in my opinion. If you’re vegetarian then simply leave the bacon out. If you’re vegan then leave out the bacon and ghee. After everything is done cooking, pour the entire contents of the slow cooker into a blender or food processor and process until smooth. OR you can simplify things but using a Hamilton Beach 2-Speed Hand Blender immersion blender directly in the slow cooker base like I did. Bisque blended in a matter or minutes and a lot less messy.
- 15 ounces pure pumpkin
- 15 ounces full fat coconut milk
- 4 pieces bacon, cooked & crumbled
- 1 cup low-sodium broth
- 1 small onion, cut into quarters
- 3 garlic cloves, minced
- 1 1-inch piece ginger
- 1 tsp ghee
- 1 tsp pumpkin pie spice
- 1 tsp salt
- ½ tsp cinnamon
- Add all 2 pieces of bacon and the remaining ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Once done cooking, remove ginger.
- Using a blender or immersion blender, process until smooth.
- Top with remaining bacon.
Absolute hit in my household. I took it to a small dinner party and we pretty much licked the bowls.
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