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    Pumpkin Bisque

    Fall is here.  The garden is pumpkin’ing out pumpkins & squash!  Ha!

    We’re starting to have some chilly days here in Montana. It’s feeling like fall and has me craving soup! I love love love soup for lunch!  I still eat a lot of my fav soup ever – Spinach Soup – but now and then ya gotta change it up!

    I know we all need our pumpkin fix this time of year so here’s a simple pumpkin bisque. It only requires a few ingredients, a blender, and maybe 10 minutes. Enjoy this gluten free, dairy free, easy soup!

    Just heat it to taste…

    Ingredients:

    1 2/3 cup organic pumpkin puree
    1 can low-fat/lite coconut milk (15oz)…or……(2) 8.5 oz cartons of Aroy-D coconut milk (Amazon)
    1 small yellow onion, cut into quarters
    1 very small clove of garlic
    1 tsp coconut oil
    1/4-1/2 tsp cinnamon
    1/8 tsp cayenne pepper (more if you like a little heat!)
    A touch of cloves would be amazing too, and cloves have a super high ORAC value, meaning cloves have a lot of anti-oxidants to offer!

     

    Directions:

    1. Add all ingredients to your blender.
      • If you have a Vitamix- use the hot soup setting, it will blend and heat all at once.
      • With a traditional blender, blend the ingredients then add the pureed mixture to a soup pot and heat over medium heat only until warm enough that it will taste great! (~5 minutes, stirring frequently).

    pumpkin bisque soup

     

     

     

     

     

    Recipe adapted from Back to Her Roots

     

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