Pumpkin and Sweet Potato Bisque

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups peeled and diced sweet potato
• 2 cups peeled and diced pumpkin
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can (12 oz) coconut milk
• Salt and pepper to taste
• Fresh thyme for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in sweet potato, pumpkin, vegetable broth, cumin, coriander, and cayenne pepper.
4. 4 Bring to a boil, then reduce heat and simmer for 30 minutes or until vegetables are tender.
5. 5 Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. 6 Stir in coconut milk and season with salt and pepper to taste.
7. 7 Simmer for another 5 minutes to combine flavors.
8. 8 Serve hot, garnished with fresh thyme.

Equipment

• Large pot
• Immersion blender or regular blender

Variations

• Add a dash of nutmeg for a traditional flavor.
• For a smoky kick, stir in some chipotle chili in adobo sauce.

Substitutions

• Substitute coconut milk with heavy cream for a richer texture.
• Use butternut squash instead of pumpkin for a similar flavor profile.

Pairings

• A crisp autumn salad
• Warm, spiced apple cider

Nutrition

Tips

• For an even creamier texture, stir in a dollop of Greek yogurt or sour cream before serving.
• Toast the cumin and coriander in a dry pan before adding to the soup for extra depth of flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwiches.
• Top with toasted pumpkin seeds for added crunch.

FAQ