Roasted Sugar Pumpkin Bisque

Before Chef Ron created his vegetable broth, he was creating impeccable dishes at his own restaurant. This vegan dish was on his menu every fall because it was always a crowd favorite. Ron found that adding butternut squash to the sugar pumpkin rounds out the flavor while roasting them adds to the complexity.

Sugar pumpkins are those small ones you see every year at the store. Surprising to many, they are good for more than seasonal holiday décor! If you are going to cook with pumpkin, the small sugar pumpkins are the most flavorful. Pick a few of them up and try out this delicious recipe this fall.

INGREDIENTS

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 1 carrot, peeled and diced
• 3 garlic cloves, minced
• 1 Tablespoon Cognac or brandy
• 4 cups Chef Ron’s Super Mineral Broth or vegetable broth
• 2 cups roasted sugar pumpkin flesh (recipe below)
• 2 cups roasted butternut squash flesh (recipe below)
• ½ teaspoon sea salt
• Fresh cracked black pepper to taste
• 2 tablespoons toasted pumpkin seeds or pepitas for garnish (optional)

METHOD

1. In a large pot or Dutch oven, sauté the onion in coconut oil until tender and translucent over medium heat. Add the garlic and cook one minute until fragrant.
2. Add cognac and flame off alcohol.
3. Stir in the broth, pumpkin, salt, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
4. In a blender, process soup in batches until very smooth. Return all soup to the pan. Add vegetable broth to adjust consistency to your liking.
5. Season with more sea salt if necessary.
6. Garnish each serving with toasted pumpkin seeds.