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Pumpkin Apple Bisque

You will “Fall” in love with this “Delicious” creamy bisque - healthy and hearty
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 3 pounds of sugar pumpkin, seeded and halved or you can use canned purée instead like Libbys Pumpkin
  • 3 tablespoons butter
  • 1 shallot
  • 3 Granny Smith apples, diced
  • 1 minced garlic clove
  • 1 teaspoon of light brown sugar
  • 1 tablespoon of Red Apple Balsamic (I used one from Saratoga Olive Oil Co
  • 1/4 teaspoon of white pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground cinnamon
  • 3 cups of low sodium vegetable broth
  • 1 teaspoon of apple cider vinegar
  • Sicilian sea salt
  • 1/2 cup of heavy whipping cream
  • 1/2 Granny Smith apple diced for garnish Pepitas (pumpkin seeds) for garnish

Instructions
 

  • Preheat oven to 400 degrees. Brush the pumpkin and apple with vegetable or grapeseed oil and sprinkle with salt (I used @centofinefoods Sicilian sea salt). Place them face-down on a baking sheet in the oven for 30 minutes or until fork-tender. Remove from oven and when cooled, scoop out the pumpkin.  Set those aside. 
  • In a large pot over a medium flame, melt the butter and sauté the shallot for about 3-5 minutes. Add the diced apple, brown sugar, garlic, white pepper, cayenne, nutmeg and cinnamon, along with the broth, while stirring. Reduce to simmer for 20 minutes, then fold in the cream and let cool for about 15 minutes. 
  • Transfer everything to a blender (or use a hand-held immersion blender) to smooth out the consistency. If you prefer a thinner soup, just add a little water or more broth to reach your desired consistency. Return to a saucepan and reheat for a couple of minutes, then garnish with apples, pepitas and a dollop of cream.