Pumpkin Ginger Bisque
Maggie Michalczyk, RDN
This recipe has to be my favorite pumpkin soup for fall. It's thick and creamy, packed with flavor and nutrition and absolutely perfect for when the weather gets a little chilly.
15 oz. pumpkin puree
cubed and roasted (frozen works great, just make sure you heat it up according to the package directions before adding to the soup so that it's not frozen)
freshly grated parmesan cheese
red pepper flakes
freshly grated pepper + more on top
In a large pot heat olive oil and add the garlic and shallot. Stir until fragrant.
Add vegetable broth, and pumpkin puree, and butternut squash and stir to combine.
Add lemon, ginger, cinnamon, turmeric, red pepper flakes and salt and pepper.
Blend soup using an immersion blender or transfer ( 1 cup at a time) to a high speed blender (like a vitamix) to achieve the creamy blended texture.
If blending in a blender, add back into the soup pot and let simmer for about 5 more minutes.
Grate the parmesan cheese into the soup pot and add extra pepper if desired.
Add to bowls and garnish with greens, sage, extra cheese, pomegranate seeds or toasted pumpkin seeds!
* You can substitute with chicken broth if you need to.