A healthy, vegetable-packed soup that's perfect for fall! Pumpkin, sweet potato, cauliflower and more add nutrition and flavor, while a hit of paprika and red pepper flakes lend a punch of heat to warm you up on even the chilliest days.
I titled this a bisque rather than a soup solely because I wanted to sound boujee AF and I'm not ashamed to admit that.
Actually, scratch that. It was also because my twin/friend/muse, Jacqui (hey girl!!!) texted me last week and asked if I had a pumpkin bisque recipe I would recommend, and I had actually planned on developing a pumpkin soup that weekend, once again proving that we're soulmates.
Note: In the absence of pumpkin bisque, I recommended that she make this carrot soup which is the most amazing thing to ever grace this earth and every time I make it I eat it for every meal. Wait, obsessive personality? Who said that?
When I was developing this soup, I wanted it to be the pinnacle of health. Partially because we're encroaching upon the season where everyone begins to sniffle and get sick (especially here in DC where temps and weather conditions change at the drop of a hat), but also because I'm going to Austin City Limits this weekend and need to pump my body full of nutrients before I exist on a steady diet of tacos and margaritas* for four straight days.
*Lesson learned from last year, where I attempted a sippy cup of red wine during Kygo and ruined my favorite dress #RIP
So, no vegetable was left unturned in this recipe! The flavor is strongly of pumpkin and spicy pepper, so it's a great option if you have a picky vegetable-hater in your life - and it's WAY healthier than a PSL. And pairs just as well with Uggs, I promise
Spicy Pumpkin Bisque
To make this bisque, you will need:
- 1 15-oz can pumpkin puree
- 1/2 head cauliflower, cut into florets
- 1 yellow squash, peeled and diced
- 1 sweet potato, baked, peeled and chopped
- 1 carrot, peeled and chopped
- 2 jalapenos, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 T olive oil
- 2 cups vegetable broth
- 1 15-oz can light coconut milk
- 1 t turmeric
- 1 t paprika
- 1 t red chili pepper
- Salt and pepper, to taste
Begin by heating olive oil in a large pot over medium heat. Add your onions and jalapeños and sauté for 4-5 minutes, until onions are translucent. Add your garlic, yellow squash, carrot and cauliflower and sprinkle with salt and pepper. Cover with a lid and cook 8-10 minutes, stirring occasionally, until veggies are soft.
Meanwhile, combine your pumpkin, sweet potato, coconut milk, vegetable broth and spices in a large bowl (or the bowl of a large food processor). Using an immersion blender or food processor, puree the ingredients until well-combined and smooth.
Once the veggies have cooked through, add them to this mixture and puree until smooth. Heat over the stove until hot, top with a sprinkle of paprika and red chili pepper, then serve!
Get ready for a HOT fall and winter, babes :)