This smooth, warming Curry Pumpkin Bisque captures the flavors of Fall in a bowl. Curry powder and pumpkin pie spice combine to add a hint of heat and subtle sweet to this satisfying and simple to prepare soup.
Curry Pumpkin Bisque
Ingredients
- 1 15-oz can cannellini beans drained and rinsed
- 1 cup pumpkin purée
- 1/2 cup roasted red or orange peppers drained
- 1 cup plain unsweetened almond milk
- 2 cups vegetable broth
- 1 tsp pumpkin pie spice
- 1/2 Tbsp curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 2 Tbsp coconut oil optional
Instructions
- Add all ingredients to a blender and blend on a med-high setting until smooth. Pour into a large saucepan and heat over medium high heat until it comes to a simmer. Cover with a lid and reduce to medium-low, cooking for an additional 10-15 minutes. Garnish with vegan sour cream, a sprinkle of cinnamon, or roasted pumpkin seeds.
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