ALLERGENS: COCONUT
Ring in fall with this easy and delicious Pumpkin Bisque with Candied Pepitas. It’s a hearty dish that’s perfect for warming up on a chilly evening.
Fall is here and, as usual, I’m sad to see summer go. I’d take that season all year long if I could. But one thing I do enjoy about this time of year is the cozy dishes I make in the kitchen. There are so many amazing flavors that work well in fall and I’m excited to get working on recipes that incorporate them, starting with this Pumpkin Bisque with Candied Pepitas.
Nothing is more ubiquitous this time of year than pumpkin. It’s in almost everything—especially in the form of Pumpkin Spice. And while I don’t love that, I do love using the real deal squash to cook up some great dishes. (Find a bunch of them here.) This bisque is my first crack at it in 2021 and I think it’s a good one. Rich flavors, creamy texture and a sweet topper all make this an ideal dinner on a cool fall night.
What’s in there?
There are a few standard ingredients in this recipe: pumpkin, coconut cream, vegetable broth. But the spices are what make it sing. Sage, thyme and turmeric really enhance and add to the base flavors of the bisque. And a little bit of maple syrup gives it just a hint of sweetness, which is turned up by the candied pepitas. It all makes for a great balance of sweet and savory.
I’m totally hooked on this dish. It’s definitely going into my weekly dinner rotation for the next few months and I hope it ends up in yours, too. I think you’ll love it as much as I do.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Pumpkin Bisque with Candied Pepitas if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Pumpkin Bisque with Candied PEPITAS
Ingredients
For the Candied Pepitas
- 2 Tbsp. melted vegan butter
- 1/2 cup light brown sugar
- 1 cup pepitas
- salt to taste
For the Pumpkin Bisque
- 1 Tbsp. olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 tsp. grated ginger
- 2 15-oz. cans pumpkin
- 1 15-oz. can coconut cream
- 2-1/2 cups vegetable broth
- 1 Tbsp. maple syrup
- 1/2 tsp. lemon juice
- 1/2 tsp. turmeric
- 1 tsp. thyme
- 1/2 tsp. sage
Instructions
- Heat oven to 300°F. As it heats, mix the melted butter, brown sugar, pepitas and salt together in a small bowl until the pepitas are thoroughly coated. Place the mixture on a parchment-lined baking sheet in a single layer. Bake for 20 minutes. Let the pepitas cool for at least 10 minutes.
- While the pepitas roast, heat a Dutch oven or deep pot over medium heat and then add the oil. When it's hot, add onions. Cook for 4 minutes or until the onions start to turn translucent. Add garlic and ginger and cook for another 4 minutes.
- Stir in the pumpkin, coconut cream and vegetable broth. Stir until everything is thoroughly mixed. Remove from heat. Transfer the mixture to a blender and process until smooth, about 1 minute. Return it to the Dutch oven and continue to cook over low-medium heat.
- Stir in maple syrup, lemon juice, turmeric, thyme, and sage. Cook until the soup is thoroughly heated, about 5 minutes.
- Serve immediately, topping each bowl with a scoop of the candied pepitas and other toppings you might like, such as sour cream and cilantro.
Nutrition
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