How to Make Curry Spiced Pumpkin Bisque | Fall Recipe | Best Pumpkin Bisque

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while still providing creaminess.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash offers a similar flavor and texture.

Break off the stem of the pumpkin and cut it in half.

Scoop out the seeds and season the pumpkin with salt and pepper.

Roast the pumpkin cut side down in the oven until soft.

In a pan, heat a couple tablespoons of olive oil.

Add chopped carrots, celery, and onion to the pan and sauté until soft.

Add the roasted pumpkin flesh to the sautéed vegetables and mix.

Add curry powder and toast for a minute or two.

Pour in about a cup and a half of New York State apple cider and some water to thin the soup.

Add maple syrup for sweetness and a little cream.

Puree the soup until smooth and adjust thickness with more water if needed.

Serve with roasted pumpkin seeds and a drizzle of cream on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens