Pumpkin Bisque
Ingredients:
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5 roasted garlic cloves (see note)
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2 Tbsp olive oil
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1 1/2 cups (240 g) chopped white onions
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3 cups (720 ml) low-sodium vegetable broth
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1 1/2 Tbsp maple syrup
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2 cups (232 g) chopped pumpkin, butternut squash or sweet potato
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1/2 tsp ground cinnamon
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1/4 tsp cayenne powder
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1/4 cup (60 ml) sherry wine, or 1 Tbsp white wine vinegar
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1/2 teaspoon salt
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Black pepper, to taste
Garnish (optional)
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1/4 cup toasted pumpkin seeds
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Drizzle of toasted pumpkin seed oil
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
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Roast garlic (see note below). Set aside.
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Steam or boil pumpkin until tender. Set aside.
- In a Dutch oven or stock pot, heat oil on medium and sauté onions until translucent.
- In a high-speed blender, blend pumpkin, garlic, onions and remaining ingredients until smooth. Transfer the blended soup back to Dutch oven. Alternately, add all ingredients to Dutch oven and use an immersion blender.
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Place on medium-low heat to bring to serving temperature of choice.
- Serve hot with garnish of toasted pumpkin seeds and pumpkin seed oil, if desired.
Notes:
For a nuttier, sweeter flavor in the soup, roast a whole garlic bulb. Preheat oven at 400°F (205°C). Cut off tips of garlic cloves, but leave the bulb intact. Place garlic on a piece of tin foil, large enough to wrap the entire bulb. Drizzle a teaspoon of olive oil over the garlic and wrap in the foil. Place garlic on a baking sheet. Bake for 20–25 minutes or until garlic is golden brown. Once roasted, let cool, then the cloves will easily slide out of their skin.
Alternately, sauté chopped garlic cloves with the onions.
Nutrition Information Per Serving:
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