Savory Pumpkin & Squash Recipe Challenge Recipe #12

This is the second of two submissions by contributor Ashley Blom, author, food blogger and she’s also been featured on this blog as a Real Home Cook. Learn more about her here. Here’s her other submission to the challenge, Pumpkin Risotto with Roasted Garlic.

Vegan Low Carb Pumpkin Sage Bisque

Ingredients

• 1 small sugar pumpkin (~2 lbs) peeled, seeded, and cooked through
• 2 large carrots, peeled and diced
• 1 onion, diced
• 3 cloves garlic, diced
• 1 quart vegetable broth
• 3 leaves sage, chopped fine
• 1 tsp sriracha
• 1 can coconut cream
• pinch of nutmeg
• salt and pepper
• 1 tbs olive oil + 1 tbs margarine or butter substitute

Instructions

1. -n a large saucepan, melt the butter and warm the olive oil over medium heat. Add the onion, carrots, and garlic and cook until onions are translucent.
2. Add the pumpkin, sage, nutmeg, and broth (you may need more or less, enough to cover the veggies by a little less than an inch) and bring to a boil. Reduce heat and simmer for ten minutes.
3. When carrots are tender, puree the soup with an immersion blender or in batches in a food processor. Add sriracha, salt, and pepper to taste.
4. Add coconut cream, slowly, mixing constantly, until soup is at desired creaminess. Top with a dollop of condensed coconut cream or sour cream.