Curry Pumpkin-Apple Bisque

1 medium onion, chopped

2 apples, peeled/cored/sliced

2-3 medium gold potatoes

5 cups vegetable broth

3 cups apple cider/juice

1 Tbsp light brown sugar, packed

3 cloves garlic

1 bay leaf

1.5 Tbsp curry (plus more to taste)

1 Tbsp cumin (plus more to taste)

2 tsp cinnamon

1 tsp red pepper flakes

1 block silken tofu, blended to consistency of heavy cream (If dairy is preferred, use 2 cups heavy cream)

5 cups pumpkin/butternut squash puree

Salt and pepper to taste

If you find that the silken tofu is too thick once blended, just add some liquid until it has the consistency of heavy cream (I used veggie broth)

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