Curried Coconut Pumpkin Bisque

I have the most amazing pumpkin soup for all of you today!

There is little more that I love in this foodie world than a bowl of perfectly smooth Bisque.

And that word, Bisque.

So fancy.

But this soup really is amazing and simple. AND vegan. But you wouldn’t even know it if I didn’t tell you. This soup is so creamy and flavorful you would never know that it doesn’t contain even a touch of cream or butter.

The curry is such a delicious take on a classic pumpkin soup. I remember being in Europe several years ago at just this time of year and pumpkin soup was EVERYWHERE. And everywhere it was amazing. I love the pumpkin season and all the yummy things that they can be transformed into, and I would have  to say that soups are my favorite.

I topped my bisque with a little cilantro oil for a bit of bright green to contrast the creamy orange. You can do the same by simply adding a bunch of cilantro to your food processer and processing while drizzling in some oil until the cilantro is pureed and blended into the oil.

Pumpkin seeds make a great topping too!

Curried Coconut Pumpkin Bisque

 

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Serves: Serves 4-6

Ingredients

• 1½ T. Coconut Oil
• 1.5 lb. Fresh Pumpkin(Sugar pie pumpkins work great!), diced
• 3 small Carrots, diced
• 1 Celery Stalk, diced
• 1 small Onion, diced
• 1 small apple(any sweet/tart apple will do), diced
• 1 t. Coarse Salt
• 1 t. fresh Ginger, grated(I use a microplane)
• 1 Garlic Clove, minced
• ½ t. ground Coriander
• 2 t. Red Curry Paste
• 2 pinches White Pepper
• 3½ C. Vegetable Broth
• 1 C. Coconut milk

Instructions

1. Heat the coconut oil on medium/high in a medium stock pot.
2. Add the diced pumpkin to the oil and sauté for 2 minutes.
3. Add the carrot, celery, onion, apple, and salt and sauté with the pumpkin for 5 minutes.
4. Add the ginger, garlic, coriander, white pepper, and red curry paste to the pot and sauté for 1 more minute.
5. Reduce the heat to medium/low and pour in the vegetable broth.
6. Cover the pot with a lid and allow the soup to simmer for 30 minutes, or until all the vegetables are tender.
7. Remove from the heat and allow to cool for at least 20 minutes.
8. Working in batches, if needed, transfer the soup to a blender and puree the broth and vegetables until they are perfectly smooth.
9. Add the pureed soup back to the stock pot and bring back to a simmer.
10. Add the coconut milk to the soup and check the seasonings.
11. Add more salt if needed.
12. Serve hot!

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