Recipe: Pumpkin Coconut Bisque
I have honestly never been a huge fan of pumpkin/winter squash pureed soups. Something about the sweetness and baby food texture just hasn’t appealed to me. I have to say, after trying this recipe for a client this week I have opened up a new door. This soup is much more savory than sweet and has a silky smooth texture. It’s delicious and the perfect dinner on a fall rainy night!
Pumpkin Coconut Bisque
- 1 1/2 Tablespoons olive oil
- 2 1/2 cups canned pureed pumpkin
- 1 medium sized onion, finely chopped
- 3 cloves of garlic, minced
- 2 cups vegetable stock
- 2 Tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper + additional for more spice
- 1 cup full fat coconut milk
- pinch of salt + pepper to taste
- Toasted pumpkin seeds for garnish (optional)
- Heat a large saucepan over medium heat. Add the remaining 1 1/2 Tablespoons olive oil. Once warm add the onion and sauté for about 5 minutes, stirring often. Add the the garlic and continue to cook for 1-2 more minutes. Stir in the pumpkin, vegetable stock, maple syrup and spices. Bring to a simmer. Simmer for about 20 minutes. Add the coconut milk and remove from the heat.
- Carefully, pour the soup into a high speed blender or blend in the pot with an immersion blender. Blend until completely smooth and creamy. Return to the soup pan and season to taste with salt and pepper. Top with toasted pumpkin seeds.