Pumpkin Apple Bisque (Vegan!)
Pumpkin, apples, and ginger are simply meant to be together. This gorgeous vegan soup is simple, elegant, packed with flavor, and perfect for any occasion.
Servings 4
Calories
Equipment
Ingredients
Veggies & Fruit
- 1 medium sugar pumpkin or large butternut squash, about 2 lb
- 1 small yellow onion diced, about 1.5 cups
- 1 large apple I love honeycrisps or substitute a large ripe pear
Fat
- 1 cup full fat coconut milk 8 oz
Seasonings
- vegetable broth start with 1 cup
- 1 thumb of ginger root peeled and roughly chopped
- 2 garlic cloves
- Pinch of ground cardamom
- Pinch of cayenne or hot curry powder
- Pinch of salt
Garnish
- pumpkin seeds
- drizzle of coconut milk
- fresh thyme leaves
Instructions
- On a parchment lined baking sheet, roast the squash halves brushed with oil, salt, and pepper at 375°F for 35-45 minutes, or until very soft. Let cool for 15 minutes or so, then scoop out the squash. Set aside.
- In a heavy bottomed soup pot, sauté the onions and apples for a few minutes over low heat, until fragrant and softened.
- Add squash, sautéed apples and onions, coconut milk, and seasonings to a blender.
- Return to pot and gently heat over low heat, but do not boil, as the coconut milk is delicate and should not be overheated.
- Season to a taste, and garnish with a drizzle of coconut milk, pumpkin seeds, and fresh thyme leaves.