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