Pumpkin Bisque

 

Creamy pumpkin bisque served with zatar rolls

Originating from France, Bisque is a traditionally creamy smooth soup with a base cooked with shellfish stock. However, this vegetarian version of Bisque is equally tasteful, satisfying and nutrition packed. The base of pumpkin, giving it the velvety, rich and creamy signature texture of Bisque, slightly sweet and tangy hint of apples gives it a unique blend of delicate flavor that is refreshing. Sea vegetable adds on a whopping amount of vital vitamins and minerals including calcium, iron, zinc, manganese, folate, vitamins A & K, and iodine.

 

Low on calories and high on nutrition, this Bisque is a great choice for a starter or a perfect lunch paired with freshly baked rolls.

Great choice for Appetizers, Lunch, Dinner!!

Ingredients:

-700gms Pumpkins cubed

-1 medium Onion chopped

-2  cooking apples

-1 tbsp dried sea vegetable Arame(optional)

-2 tbsp cold pressed vegetable oil or olive oil

-2 tsp Lemon juice

-1 tsp Curry powder

-½ tsp Peppers

-6 cups/ 1.5 litres Vegetable Stock

Salt to taste

 

Cooking Instructions:

1-    Peel and cube the pumpkin, and one apple

2-    Chop onions

3-    In a 3 quart stock pot saute onion in olive oil for 5 minutes, add curry powder cook for another 2-3 minutes

4-    Now add the cubed pumpkin and apple and vegetable stock

5-    Let cook for 20 minutes or until the vegetable are all mushy

6-    While the vegetable are cooking, wash Arame and soak in little water for 5 minutes, and all in the vegetable during the last 5 minutes of cooking 

7-    Using a hand held smoothie blender or vitamix puree the vegetable

8-    You will get a thick creamy textured puree, can add little water to adjust consistency. This will be a thick textured soup without use of any thickener

9-    Add salt pepper, and 1/2 tsp lemon juice

10- Grate or julienne the second apple and toss in 1-1/2tsp lemon juice

11- Ladle soup in bowls hot or cold and garnish with a generous amount of grated apple

12- Serve as part of multicourse course dinner, for lunch serve with salad or roll. Here I have served  it with wholewheat zatar rolls

Silky smooth pumpkin soup serve hot garnished with shredded apples