Creamy Pumpkin & Apple Bisque

Posted: January 29, 2017 in Recipes
Tags: , , , , , , , , ,

A Soup For Radiant Skin You'll Want To Eat All Winter Long Hero Image

It’s easy to make (and makes leftovers to quickly heat up throughout the week), it’s warm, comforting, nutrient-dense, and delicious 🙂

Serves 6 to 8

Ingredients

  • 2 tablespoons coconut oil
  • 1 large pumpkin
  • 2 tablespoons ghee
  • 1 sweet onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 teaspoons sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • pinch of ground cloves
  • fresh ground pepper, to taste
  • 2 sweet, tart apples, cored and chopped
  • 3 cups vegetable stock
  • 1 can coconut milk
  • 1 tablespoon maple syrup

Preparation

1. Preheat the oven to 210°C. Cut pumpkin into halves and scoop seeds out of the middle. Coat with 1 tablespoon of the coconut oil and sprinkle with sea salt and pepper. Roast 30 to 45 minutes, flipping over halfway through, until fully cooked.

2. While pumpkin is roasting, heat the ghee and remaining tablespoon coconut oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until onions are translucent. Add minced garlic to the top of the onions and cook an additional minute. Then add the spices (sea salt, cinnamon, nutmeg, cloves, and pepper) and stir to combine.

3. Add the chopped apples, vegetable stock, and coconut milk. Cover and simmer over medium low-heat while the squash finishes cooking (about 30 minutes or so). Once pumpkin has been removed from the oven and slightly cooled, scoop out the roasted flesh and transfer into the simmering soup base. Let cook an additional 30 minutes.

4. Once the soup is done cooking remove from heat and add in the tablespoon of maple syrup. Then either transfer soup to a high-speed blender or use a handheld mixer to puree until creamy.

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