recipes & wine pairings

Always vegan.

Pumpkin Bisque

Pumpkin Bisque

Soup season is in full swing and you bet your soy beans I’m still in the world of gourds. If you don’t already know, “bisque” is just a fancy word for a smooth, creamy, pureed soup. Now ya know.


Just like every other food I eat, I like a lil spice up in the mix. This soup gets its kick from chipotle peppers in adobo, which are one of my favorite things in the world cause they’re deep, smokey and spicy. The level of spice is easily adjusted- just put no chipotles if you hate spice and add extra if you’re about that life.


I was originally making this recipe as a wine pairing, but decided against it since it’s just right on its own (not that it stopped me from eating it with wine lol). Feel free to pair yours with some wine, or just eat tons of crusty bread with it- the choice is yours.

If you try this recipe, let me know! If you do pair yours with some wine or another beverage, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs! 

Pumpkin Bisque

Prep Time: 15 mins  Cook Time: 1 hr 35 mins  Total Time: 1 hr 50 mins


·      4 sugar pumpkins (about 5 pounds), halved and seeded

·      olive oil, as needed

·      salt and fresh black pepper, to taste

·      3 tablespoons olive oil

·      1/2 cup shallots, finely chipped

·      1 teaspoon fresh ginger, minced

·      1 large chipotle in adobo, seeded and finely chopped

·      2 cloves garlic, minced

·      ¼ teaspoon dried thyme

·      1 bay leaf

·      1 cup off-dry white wine (I used a Chenin Blanc)

·      6 cups veggie broth (I used Better Then Bouillon Vegetable Base)

·      2 tablespoons maple syrup

·      1 ½ cups vegan half & half (I used Ripple)

·      vegan sour cream (for garnish, optional)

·      toasted pepitas (for garnish, optional)


1.    Preheat oven to 350F.

2.    Drizzle the cut halves of the pumpkins with olive oil and sprinkle with salt and pepper. Tightly wrap each seasoned half in foil and bake on a large baking sheet in preheated oven for 1 hour to 1 hour and 20 minutes, or until tender. Once tender, unwrap and allow pumpkins to cool for about 5 minutes, then scoop out the flesh into a large bowl. Set aside.

3.    Heat 3 tablespoons olive oil in a large soup pot over medium heat. Once the oil shimmers, add the shallots, ginger, chipotle pepper, garlic, thyme, and bay leaf. Cook, stirring frequently, until the shallot is softened (about 5-7 minutes). Add in the cooked pumpkin and the white wine and simmer about 5 minutes, or until the wine is reduced by half.

4.    Add in the 6 cups of veggie broth and maple syrup and bring to a boil. Once boiling, reduce to a simmer and allow to simmer for 30 minutes, stirring occasionally. Remove the bay leaf and discard.

5.    In a high power blender or food processor (or immersion blender if you have one), puree the soup and return to the pot.

6.    Stir in the vegan half & half and season with salt and fresh black pepper to taste.

7.    Ladle warm soup into bowls and top with vegan sour cream and pepitas or any other toppings you’d like. Enjoy alone or with crusty bread for dipping!

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