Pumpkin Bisque

I’m pretty sure this is the best way to ring in fall. Your house will smell amazing with a pot of this yummy goodness on the stove!

2 teaspoons Earth Balance butter

1 cup chopped onion

1/2 teaspoon curry powder

1/4 teaspoon ground nutmeg

1 teaspoon minced fresh sage

3 tablespoons Bob’s Red Mill GF all-purpose flour

1 QT chicken broth (we like Pacific brand)

1 tablespoon tomato paste

1/4 teaspoon sea salt

3 cups (1 pound) cubed peeled fresh pumpkin (roast a small pumpkin in oven until soft enough to cut up)

1 cup chopped, peeled McIntosh or other sweet cooking apple

1/2 cup coconut milk

Melt ‘butter’ in a dutch oven over medium heat. Add onion; saute 3 minutes. Add sage, curry powder, and nutmeg. Cook for about 30 seconds until combined. Stir in flour and cook an addition 30 seconds. Add broth, tomato paste, and sea salt, stirring well. Add in pumpkin and apple; bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until pumpkin and apple are tender, stirring occasionally. Remove from heat. Cool slightly.

Place mixture in blender or food processor and blend until smooth. Return to dutch oven and add coconut milk. Cook until thoroughly heated.

Enjoy!