Pumpkin Bisque
3-4 carrots, washed, peeled and sliced and diced
1 large onion, chopped
2 cloves garlic, minced (more for personal taste)
1 tbsp ginger powder, or 1 tsp fresh crushed/minced ginger
1/4 tsp cayenne or Cajun (usually i use cayenne only if i want it REALLY spicy, Cajun will bring a nice flavor with the ginger and onion)
4-6 cup veggie stock (this is where steaming all the veggies comes handy. I put 4-5 cups of water in a big steamer and steam all the veggies, ginger and garlic together and then use the steaming water as my stock)
1 med sweet pumpkin (skinned and diced)
(optional) 2-3 small sweet potatoes diced (makes it thicker)
your choice (adding this is not vegan friendly, but delicious): heavy whipping cream, yogurt, 2% milk
In a large, heavy stockpot, steam all the veggies until soft. [Until the pumpkin and potato fall off the fork or knife.] Very Important... Don't dump out the water at the bottom!!!
Then, puree the veggies together in a blender or food processor. (I only own a blender, but sometimes the veggies get soft enough i can just hand mash them for a slightly chunkier bisque)
Add the mashed/ blended veggies to the 'steaming' water. Lower heat, adding a pinch of salt and pepper with the cajun. Cover pot and simmer for 20 to 25 minutes. Mashing again if you did it by hand.
Here's where i differ from most bisque recipes, i don't usually use heavy whipping cream. Sometimes I'll use a 1/4 - 1/2 cup of my homemade yogurt or sometimes just 2% milk till it gets to the creaminess I like... and sometimes I don't use anything at all. so maybe that takes away from its bisque-ness, but whatever.
Makes a whole bunch... i've never been good at keeping track of exactly the amount i make or how many servings i doll out.
so once I'm tired of eating soup for a couple days I add turmeric, coriander, and cumin to taste and then i have a re-heated curry for rice! I'll add shredded coconut if I have it as well for entertainment value :)
Enjoy!!!
