Pumpkin Curry Bisque

Ingredients

• Soup Base

  • Sugar pumpkins (2 medium)

  • Olive oil or butter 2 Tbsp

  • Yellow onion 1 medium diced

  • Garlic cloves 3 minced

  • Fresh ginger, grated 1 Tbsp

  • Mild curry powder1½ tsp

  • Cinnamon½ tsp

  • Nutmeg ¼ tsp

  • Cayenne pinch

  • Vegetable or chicken stock 4 cups

  • Coconut milk (or cream)1 cup

  • Apple cider or juice ½ cup

  • Maple syrup 2 Tbsp

  • Canned pumpkin 2 cups

  • Salt & pepper to taste

  • Garnish

  • Toasted pepitas

  • Microgreens, thyme, edible flowers or Coconut cream drizzle, optional

Instructions

1. Preheat oven to 375°F. Cut the top off 1 pumpkin and clean out the seeds. Roast pumpkin on a parchment-lined sheet pan for 45 minutes, until just tender. Reserve seeds to roast as garnish. Cut the top off the second pumpkin, scoop seeds, and roast cut side down for 40-50 minutes until soft. Scoop out the flesh for soup base after roasting.

2. In a pot, heat olive oil. Sauté onion 5-7 min. Add garlic, ginger, curry powder, cinnamon, nutmeg cayenne. Cook 1 min

3. Add 2 cups of canned pumpkin and blend the soup mixture for a smooth texture.

4. Serve soup inside roasted pumpkin bowls. Garnish with coconut cream drizzle, pepitas, microgreen: thyme, or edible flowers

5. Keep pumpkin bowls warm in a low oven (200°F) before filling. Served pumpkin on a dish or a shallow bowl

6. Roast pumpkin seeds with curry powder for a crunchy garnish.

7. Whisk 2 Tbsp cold butter at the end for extra silkiness.  Store bisque and pumpkin bowls separately if making ahead.

https://soul-grown.com/recipe-pumpkin-curry-bisque/