Summer was sweet, but it’s gone. Bring on the cool crispness of the fall, its rich colors and plenty of soups to fight off the chill that comes with the seasons changing.
This Pumpkin Coconut Bisque recipe not only offers great taste – it's loaded with nutrients and lighter on calories than you might expect. Enjoy soup season!
Pumpkin Coconut Bisque
Serves 8
Ingredients
- 5 cups pumpkin puree
- 2 Vidalia onions
- 5 garlic cloves
- 4 cups vegetable stock
- 2 cups coconut milk
- ¼ cup agave syrup
- ¼ cup avocado oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon hot Spanish smoked paprika
- Salt and pepper to taste
Directions
- Peel and rough-dice onion and garlic.
- In deep saucepan, bring avocado oil to medium heat for a few minutes.
- Add onion, garlic and hot Spanish paprika. Feel free to add more paprika if you desire a bit spicier soup.
- Sauté on medium-low heat until onion becomes translucent and garlic has browned.
- Deglaze the pan with the vegetable stock, make sure to scrape up the bits stuck to the pan – they will add great flavor.
- Add the rest of the ingredients except for the coconut milk.
- Whisk to incorporate well, and let simmer for about 30 minutes.
- Remove from heat and stir in the coconut milk.
- Carefully, pour the soup into a blender or use an immersion blender to puree the soup to smooth, creamy, consistency.
- Portion and enjoy! Toasted pumpkin seeds, a dollop of sour cream and a sprinkle of pumpkin spice on top, while optional, are great finishing touches for this flavorful soup.
Recipe courtesy of Avera McKennan Nutrition Services Department
