Friday, April 28, 2017

Roasted Pumpkin Bisque (Simple & Delicious Creamy Pumpkin Soup)

A super simple and delicious creamy soup based on Peruvian pumpkin soup we enjoyed. Sadly we don't get the same kind of pumpkin outside of Peru; but there are other flavorful ones we can use! Although my favorites are butternut or kabocha, I have used various pumpkins and winter squashes with delicious results; Buttercup, Castilla, Banana squash or any other sweet flavorful pumpkin or pumpkin-like veggie will work well.

Note: Do include a little red pepper (cayenne) to enhance the sweetness of the pumpkin.
If you are toasting the seeds yourself, saute them in a little olive oil and add a pinch or two of thyme, red pepper and a little sprinkle of salt towards the end for a flavorful treat! Croutons are a delicious option for topping the soup.

6 - 8 Servings

About 3 lbs Pumpkin (see suggestions above)
1 Medium Orange fleshed Sweet Potato (aka yam)
1 Tbsp Oil + a little for roasting
1 small Red Onion, diced
1 tsp Sea Salt
1-2 cloves Fresh Garlic, minced
1/4 tsp Turmeric
3-4 sprigs fresh Thyme or 1 tsp Dry
1 pinch freshly grated Nutmeg
1/4 - 1/2 tsp Red Chile powder (cayenne)
Salt and freshly ground Pepper to taste
1 cup Coconut Milk (optional)
6 - 7 cups boiling Water
4 Tbsp Coconut Milk OR Coconut Cream for Garnishing
4 Tbsp Toasted Pumpkin or Sunflower seeds for garnishing

Preheat the oven to 400 degrees Fahrenheit.

Peel and cut the pumpkin or squash and sweet potato into 1/2" cubes.

Place the pumpkin, sweet potatoes, onions and garlic in a lightly oiled pan with a generous pinch of salt and pepper. Drizzle the oil over the veggies and stir to coat. Sprinkle the turmeric and thyme over the veggies. Roast until the veggies are tender and begin to caramelize a little, about 30 minutes. Remove from heat and set aside.

Puree the the roasted veggies with the nutmeg, cayenne, and coconut milk using a food processor, traditional or an immersion blender; pureeing may need to be done in batches if using a regular blender. If using a blender, some of the boiling water may be needed to process.

Pour the puree into a large soup pot with more of the boiling water a little at a time to get the right consistency without making the soup too thin. Warm the soup gently and simmer for about 5 to 10 minutes.

The soup should be thick and creamy; but if it looks too thick, add a small ladle or two of boiling water but not too much.

Check the seasonings, add salt and a few grinds of black pepper if needed.

Serve the soup in warm bowls with a little swirl of coconut milk/cream and the toasted seeds.


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