Curry Pumpkin-Apple Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 medium onion, chopped2 apples, peeled/cored/sliced2-3 medium gold potatoes5 cups vegetable broth3 cups apple cider/juice1 Tbsp light brown sugar, packed3 cloves garlic1 bay leaf1.5 Tbsp curry (plus more to taste)1 Tbsp cumin (plus more to taste)2 tsp cinnamon1 tsp red pepper flakes1 block silken tofu, blended to consistency of heavy cream (If dairy is preferred, use 2 cups heavy cream)5 cups pumpkin/butternut squash pureeSalt and pepper to taste
1. Preheat the oven to 375 degrees F. Halve the pumpkin/squash, scoop out the seeds and place them cut side up in a baking dish with a 1/4 inch of water. Cover the dish with aluminum foil and bake until the pumpkin/squash is soft, about 30-45 minutes. Set aside to cool.
2. In large stock pot, sautee the onions and garlic until the onion softens.
3. Scoop out the flesh of the pumpkin/squash from the skins and add it to the pot along with the apples, potatoes, cider, vegetable broth, silken tofu, sugar and spices. Stir and cover with a lid.
4. Bring the mixture to a simmer and continue to cook until the apples and potatoes are very soft. About 30 minutes.
5. Remove bay leaf, then removing the pot from the heat, use a hand blender to puree the mixture until you have a smooth consistency.
Serving Size: makes about 15 cups
2. In large stock pot, sautee the onions and garlic until the onion softens.
3. Scoop out the flesh of the pumpkin/squash from the skins and add it to the pot along with the apples, potatoes, cider, vegetable broth, silken tofu, sugar and spices. Stir and cover with a lid.
4. Bring the mixture to a simmer and continue to cook until the apples and potatoes are very soft. About 30 minutes.
5. Remove bay leaf, then removing the pot from the heat, use a hand blender to puree the mixture until you have a smooth consistency.
Serving Size: makes about 15 cups
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 148.7 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.3 g
- Protein: 3.3 g
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