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
- 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.