Smoked Pumpkin Bisque

Created by our own Joni Marie Newman

Don’t throw away those pumpkins! All of the Tanaka Farms heirloom pumpkins are edible…and delicious in savory applications, like curries, soups, stews and chili! And, don’t forget about those delicious seeds!

Yield: About 4-6 servings

Ingredients

2 tablespoons olive oil

1 cup yellow onion, roughly chopped

1 tablespoon minced garlic

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground sage

1/4 teaspoon chipotle powder (optional)

3 cups vegetable broth

3 cups smoked pumpkin puree*

3/4 cashew cream (see recipe below)

salt and pepper to taste

*If you are not smoking your own fresh pumpkin, you can replace with 1 (15 oz) can plain pumpkin puree and add in 1/2 teaspoon liquid smoke instead.

Method

Heat the oil in a large pot on medium high heat.

Add in the onion and garlic and cook until browned, about 2-3 minutes.

Add in the paprika, cinnamon, sage, chipotle, broth, and pumpkin. Stir to combine. Bring to a boil.

Once boiling, reduce to low and simmer, uncovered, for 10 minutes.

Using an immersion blender (or carefully transfer the soup to a table top blender) blend until smooth.

Add in the cashew cream and stir to combine.

Serve with a swirl of Cashew Cream, a sprinkle of pumpkin seeds, and a pinch of paprika as garnish.

Enjoy!

Bonus Recipe! Make your own Cashew Cream!

Cashew cream is a staple in every non-dairy household! This simple recipe can be used as a base for many recipes, whether used to add a creamy texture to soups, or on its own as a condiment. You can add different flavorings (vanilla for sweet applications, lime and cilantro for savory applications, for example) to suit your needs. All you need is raw cashews and water!

Soak the desired amount of cashews in water overnight. Rinse.

Add to blender, and add water to blend. More water for a thinner cream, less for a thicker cream.

Add additional flavorings as desired.

Store in the refrigerator for upto a week in an air-tight container.