Pumpkin Bisque with Candied PEPITAS
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.
Yield: 6 bowls
Calories: 250kcal
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
Serving: 1cup | Calories: 250kcal