Hello, dear foodies! Today, I’m excited to share with you a fabulous recipe that embodies all the flavors of fall in one comforting bowl – Creamy Pumpkin Bisque. As the leaves change and the temperature drops, there’s nothing quite like a warm, velvety soup to cozy up to. This delightful bisque is not only incredibly delicious but also nutritionally conscious. So let’s dive in!
Ingredients
– 1 ½ tablespoons olive oil
– 1 medium onion, chopped
– 2 medium carrots, chopped
– 4 cloves garlic, minced
– 2 (15 ounce) cans of pumpkin puree (not pumpkin pie filling)
– 1 (14 ounce) can full-fat coconut milk
– 2 cups bone broth
– 1 teaspoon fine sea salt
– ¾ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/4 tsp turmeric
Instructions
Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and carrots, and sauté them until they become tender and the onion turns translucent, about 5-7 minutes. The heavenly aroma of sautéed vegetables filling your kitchen is a sign of the deliciousness to come!
Add the Garlic
Now, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Garlic and pumpkin are a match made in heaven, infusing this bisque with even more flavor.
Pumpkin and Coconut Magic
Next, it’s time to introduce the stars of our show: pumpkin puree and full-fat coconut milk. These creamy ingredients create the luscious texture that makes this bisque so satisfying. Pour them into the pot and give everything a good stir to combine.
Spices Galore
To enhance the fall flavors, add in the fine sea salt, ground cinnamon, ground nutmeg, and a touch of turmeric for an earthy note. Stir these spices into the mixture and let them meld with the other ingredients.
Simmer to Perfection
Pour in the bone broth, which adds a rich depth of flavor and nutrients. Bring the soup to a gentle simmer, then reduce the heat and let it simmer for about 15-20 minutes. This simmering step allows all the flavors to meld together beautifully.
Blend and Serve
After simmering, carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and velvety. Be cautious when blending hot liquids to avoid splattering. Alternatively, you can use an immersion blender directly in the pot.
Storing Your Pumpkin Bisque
One of the great things about this Pumpkin Bisque is that it’s perfect for batch cooking and storing. If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. You can also freeze it in freezer-safe containers for up to 3 months. Simply thaw in the refrigerator overnight and reheat when ready to enjoy.
This recipe has been a great addition to my rotation while also keeping me on track to hit my goals. If you are seeking a structured and effective nutrition program to help you achieve your goals – CLICK HERE to learn more about my nutrition program and how to get started.
Whether you’re a seasoned pro in the kitchen or just starting your culinary journey, this Creamy Pumpkin Bisque is a must-try. It’s the embodiment of autumn’s cozy embrace in a bowl, and it’s sure to become a seasonal favorite. So, whip up a batch, savor every spoonful, and let the warmth of this soup fill your heart and belly. Happy cooking, foodies!
Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 4 cloves garlic minced
- 2 15 ounce cans of pumpkin puree (not pumpkin pie filling)
- 1 14 ounce can full-fat coconut milk
- 2 cups bone broth
- 1 teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/4 tsp turmeric
Instructions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onion and carrots, and sauté them until they become tender and the onion turns translucent, about 5-7 minutes.
- Now, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pumpkin and Coconut Magic
- Next, pour the pumpkin puree and the full-fat coconut milk into the pot and give everything a good stir to combine.
- Add in the fine sea salt, ground cinnamon, ground nutmeg, and a touch of turmeric.
- Pour in the bone broth.
- Bring the soup to a gentle simmer, then reduce the heat and let it simmer for about 15-20 minutes.
- After simmering, carefully transfer the soup to a blender (in batches if necessary) and blend until smooth and velvety. Alternatively, you can use an immersion blender directly in the pot.
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