Warm up with this Delicious Bisque, Paired perfectly with our 2021 Vagabond!!
1 1/2 lbs Japanese Pumpkin Squash, Peeled, Seeded, Medium Dice
1/2 lb Granny Smith Apples IQF or Fresh/Peeled, Medium Dice
1/2 Onion, Medium Dice
1/2 Carrot, Peeled, Small Dice
1 1/2 ea, Garlic Cloves, Minced
1/2 ea. Ginger (2 inch Knob), Peeled, Minced
1/8 tsp Cumin
1/8 tsp Coriander
1/8 tsp Turmeric
1/8 tsp Black Pepper, Freshly Ground
1/4 tsp Paprika
1/2 tsp Kosher Salt
1/4 cup White Wine
1 cup Vegetable Stock
1/2 can, Coconut Milk
Kosher Salt & Pepper, Lemon Jiuce to taste
Garnish: Pepitas (pumpkin seeds), Aleppo Oil
In a large soup pot, heat some oil over medium-high heat until shimmering. Add the apples, onion, squash, and carrots and cook, stirring occasionally, until beginning to brown.
Add the garlic, ginger, and spices and cook, stirring frequently, until very fragrant, 60-90 seconds. Add the wine and cook, stirring occasionally, until alcohol cooks off.
Add the vegetable stock and bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the squash is very tender. Working in batches, puree the soup in a blender with the coconut milk until very smooth. Taste for seasoning, and adjust as needed. Garnish with Pepitas and light splatter of Aleppo oil if so desired.