Peppery Pumpkin Bisque
This smooth, delicious soup incorporates sweet pumpkin with a spicy red chili pepper and zesty allspice! This Peppery Pumpkin Bisque is easy to make, and while the canned pumpkin makes this recipe super convenient, fresh pumpkin purée is always welcome as well! You can add to the spiciness of this dish by using additional peppers or other spices like cinnamon and cumin. This bisque can be enjoyed hot or cold, making it a convenient item to pack for lunch.
Serves 4
1 large yellow onion, chopped
2 cloves garlic, chopped
1 small red chili pepper, chopped (or more to taste)
1 tablespoon olive oil
1 (16-ounce) can pumpkin purée
4 cups chicken stock
1⁄2 teaspoon sea salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon ground allspice
1 teaspoon raw organic honey
1 cup coconut milk
Grated nutmeg, to taste
- In a large sauce pot, sauté onion, garlic, and red chili pepper in olive oil over medium heat, until onions are translucent (about 10 minutes, stirring occasionally). Add pumpkin purée, chicken stock, salt, pepper, allspice, and honey. Bring mixture to a boil and turn heat to low. Simmer on low for 30–40 minutes. Remove from heat and let cool slightly.
- Blend mixture with an immersion blender while still in the pot until completely smooth.
- Place the pot back on medium heat and add coconut milk. Stir often and let simmer for 10 minutes. Remove from heat and sprinkle with nutmeg before serving.
