Sort ingredients
cutesmurf
QR Code
Listen
Pdf
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and chopped sage, cooking for another minute until fragrant.
Add the Pumpkin and Spices: Mix in the pumpkin puree, ground cumin, and nutmeg. Stir well to combine all the flavors and let it cook for 2-3 minutes, allowing the spices to deepen.
Incorporate the Broth: Slowly pour in the vegetable broth, stirring continuously until everything is well combined. Bring the mixture to a simmer and let it cook for about 15 minutes.
Blend the Bisque: After simmering, remove the pot from heat. Use an immersion blender to puree the mixture until completely smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Finish with Creaminess: Return the bisque to low heat. Stir in the coconut milk (or heavy cream), and season with salt, pepper, and maple syrup if desired. Heat gently until warmed through, but do not boil.
Serve and Garnish: Ladle the bisque into bowls, garnishing with fresh sage leaves and a drizzle of olive oil. Serve hot with crusty bread on the side for dipping.