I do, as a rule, love pumpkin soups, so its no surprise that when I was helping out SophiaLaurel Catering this weekend and got to taste some of her vegan Pumpkin Bisque that I absolutely loved it. Sweet, thick and a little savoury, it was a perfect marrying together of flavours that left you unbelievably satisfied.
Having got the taste for this on Sunday, I endeavoured to make my own on Monday. I decided to leave out the extra sweetener that’s often included in bisque as the coconut milk and apple juice already bring the sweetness up and that’s more than enough for me.
This is a beautiful dish for a cool evening and one that feels a lot heavier and more of a “treat” than it is! It’s also incredibly easy to make but will make a big impact on your guests (or your lucky partner/friends).
1 white onion
3-4 spring onions + 1 extra, chopped finely, for serving
2 tablespoons flour
1/3 cup unsweetened apple juice
2 cups vegetable stock
1 cup roasted and pureed pumpkin
1/8 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon rosemary
2/3 cup coconut milk + extra for serving
rock salt and cracked black pepper
Heat the coconut oil in a large pan, and add in the white onions and spring onions
Cook for 3-4 minutes until softened
Stir in the flour to coat
Add in the apple juice and veg stock, and stir / gently whisk to combine until smooth
Add in the pumpkin, cinnamon, cloves and rosemary, bring to the boil and then cook over a lower heat for 10 minutes
Remove from the heat and allow to cool
Puree in batches until very smooth
Return to the pan and heat very gently, stirring in the coconut milk
Serve topped with a drizzle of coconut milk, finely chopped spring onions, salt and pepper and a small teaspoon of roselle jam or cranberry sauce, if you have some!
I’m a great believer in the good fats of coconut products as well as the usefulness of herbs and spices in bringing up your immune system in the winter, so in terms of health, for me, this is a perfect dinner.
Please use coconut oil if you can, as the saturated fats are oh so good for your body and cells and the flavour makes this dish that bit more delicious!