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Pumpkin Tomato Bisque
I’m finding myself making a batch of yummy soup every Sunday in preparation for whatever type of week headed my way. It’s nice to be able to know there’s something made in the fridge if you’re in a hurry or just don’t feel like cooking anything. This took me under 10 minutes-start to finish! It combines my two favorite things: tomato soup and pumpkin, as if it was made for me. Besides, the flavors working great together, you’re going to get some serious antioxidants and immune-fighting vitamins with this combo. I found this recipe on @detoxinista ‘s instagram and had to share! So simple and yummy. It is gluten free and vegan-friendly.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 tsp extra virgin olive oil
- 1/2 yellow onion chopped
- 1 clove garlic minced
- 1 cup strained tomato
- 1 cup pumpkin puree
- 1 1/2 cups water
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 TBSP maple syrup
- 1 tsp fresh minced sage plus extra for garnish
- 1 tsp fresh lemon juice
- 1/2 cup coconut milk
Instructions
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Heat the olive oil in a large pot over medium heat and sauté the onion until tender, about 8 minutes. Add in the garlic and sauté until fragrant (1 minute).
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Transfer the cooked onion and garlic to a blender and add in the tomato, pumpkin, water, salt, cinnamon, maple syrup, and sage. [I used a hand blender and simply blended all of the ingredients together in the pot.]
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Blend until completely smooth, then return the soup to the large pot and bring the liquid to a boil. Once boiling, lower the heat and stir in the lemon juice and coconut milk. Adjust any seasoning to taste and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.