Heirloom Pumpkin and Apple Bisque | Serves 4
Once Thanksgiving is over, its time to cook the pumpkins. Besides muffins and pie, they turn into a luscious soup, paired with apple and coconut milk blended to a creamy finish. Save the seeds for next years garden, or bake in the oven to toast as a garnish. Recipe from my new book, The New Heirloom Garden featuring recipes and designs for cooks who love to garden.
1 Galeuse d’Eysine or Long Pie (or other heirloom) pumpkin (3 pounds or so)
1 yellow onion, trimmed
2 large green apple, cored and quartered
1 ½ cup full fat coconut milk
1 ¼ cup boiling water
2 tablespoons apple cider vinegar
1-inch knob fresh ginger root, peeled and diced (2 ½ teaspoons)
1-teaspoon sea salt
1-teaspoon curry powder
½ teaspoon ground cinnamon
¼ teaspoon freshly ground pepper
Dash of nutmeg
Preheat oven to 425*
- Line a baking sheet with parchment paper. Using a sharp knife, slice the pumpkin in half. Scoop out the seeds and save for next years garden, or reserve for roasted pumpkin seeds. Slice each half in thirds, creating six pieces, and place cut side down on the lined pan.
- Slice the yellow onion in half, place on the lined pan along with the green apple. Bake for 35 to 40 minutes, or until the pumpkin is tender and easily pierced with a fork. Remove from the oven and let cool.
- Use a spoon to carefully scoop out the flesh, discarding the skin and transfer to a high speed blender along with the roasted onion, green apple and 1 ¼ cup coconut milk, the water, the apple cider vinegar, ginger sea salt and curry, cinnamon, black pepper and nutmeg. Blend on high for 2 minutes, or until silky smooth. Add remaining ¼ cup coconut milk to thin, for a silkier texture.
- Lade the soup into bowls. Garnish with croutons