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:
- 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).
Recipe adapted from Back to Her Roots
