Pumpkin Bisque

Pumpkin Bisque

It was 96 degrees today but it’s still September and Fall is almost here. Like many, I have pumpkin on the brain. But in a different way. Im far more inclined to savory rendetions of the fall favorite vegetable. And this savory pumpkin bisque is guarenteed to warm you up as the days get shorter and the seasons begin to change. All it takes is some easy ingredients and a little patience (and an immersion blender). Happy Fall all!! Ingredients:

1 can pure pumpkin

2 1/2 cups veggie or chicken broth

1 can Full Fat Coconut Milk

1 1/2 tsp kosher salt

1 tsp pepper

1 tsp turmeric

1/2 tsp smoked paprika

Dash of cayenne (season to taste for spice level but no more than 1/4 tsp)

1/2 tsp cumin

1/4 tsp oregano

1/2 onion, diced

1 russet potato, diced

1 tbsp extra virgin olive oil

How to:

1. Chop the onion and potato and put into a preheated pot. You dont have to peel the potatoes since this soup will be blended! But feel free to if you desire.

2. Add in all liquid, spices, and the pumpkin. Stir everything together until the pumpkin is well distributed.

3. Bring up to a boil and then turn down to a medium heat to simmer for 20-25 min. Until the potatoes are fork tender.

4. Now, here’s the hard part. You must wait for the soup to cool once it’s done. When it’s cooled to a safe temperature, minimum 15 min. And then using an immersion blender, blend the soup until it is a smooth and thick consistency. You may also use a regular blender, but if so the soup must be entirely cooled to room temperature. Otherwise, the top will blow off from the pressure. An immersion blender would be the safest approach.

5. Top with pumpkin seeds and some green onions if you’d like and serve!

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