Pumpkin Bisque
NUT
FREE
Simple yet decadent, this smooth purée highlights pumpkin, an often-overlooked nutritional overachiever in the winter squash family. A dollop of creamy, probiotic-rich homemade yogurt makes this soup perfect for chilly autumn weather.
| Prep Time 10 minutes |
Cook Time 20 minutes |
Makes 4 cups |
Serving Size 1 cup |
INGREDIENTS
2 medium sugar pumpkins, split, seeded, peeled, and cubed
1 medium yellow onion, chopped
1 clove garlic, chopped
2 fresh shiitake mushroom caps, chopped
½ tsp. sea salt
1 tsp. lemon juice
5 cups homemade chicken stock
¼ cup homemade yogurt
2 TB. ghee
METHOD
1 In a large stockpot, combine sugar pumpkins, yellow onion, garlic, shiitake mushrooms, sea salt, lemon juice, and chicken stock. Set over medium-high heat, and bring to a boil.
2 Cover, reduce heat to medium-low, and simmer for about 20 minutes or until squash is softened.
3 Working in small batches, purée soup in a blender.
4 Serve with a dollop of homemade yogurt and a drizzle of ghee.
“When sugar pumpkins aren’t available, substitute 1 (15-ounce; 420g) can organic pumpkin purée without added ingredients. And if you can’t find fresh shiitake mushrooms, use cremini or brown button mushrooms instead.”
Variation
Roasted Pumpkin Bisque
Substitute 3 cups roasted pumpkin purée for sugar pumpkins, and add 1 teaspoon pumpkin pie spice. Cook and purée as directed, and garnish each serving with 1 tablespoon homemade yogurt and 1 teaspoon ghee.
Component
Roasted Pumpkin
METHOD
1 Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with ghee.
2 Split pumpkin in half, place flesh side down on the prepared baking sheet, and roast for 30 minutes or until tender when poked with a knife.
3 Allow pumpkin to cool to the touch, and scoop out and discard seeds with a spoon.
4 Scoop out and reserve roasted pumpkin flesh. Discard skin.
Roasted Pumpkin
Pumpkin Bisque