Pumpkin Apple Bisque with Pecan Crumble



Simplified a Blissful Basil recipe | Serves: ~6 | Time: ~50 min


Ingredients


Bisque

2 15-oz cans pumpkin puree

1 medium yellow onion, ends trimmed and peeled

1 large green apple, peeled, cored, and quartered

1 1/4 to 1 3/4 cups canned coconut milk, to taste, plus more for garnishing (vigorously shake can before measuring, I did half full-fat, half low-fat)

2 tbsp apple cider vinegar

1 tsp ground ginger

1 1/2 to 2 tsp sea salt or to taste

1/2 to 1 tsp curry powder to taste (optional)

1/2 tsp ground cinnamon

About 1/4 tsp freshly ground black pepper, plus more to taste

Dash ground nutmeg


1 1/4 cups boiling water or veggie stock


Pecan Crumble

1/3 cup raw pecans

1/3 cup old-fashioned rolled oats

2 tbsp coconut sugar

2 tbsp unsalted creamy almond butter

1/4 tsp fine grain sea salt


Instructions


Bisque

Preheat oven to 425F. Line a large baking pan with parchment paper.


Slice the peeled yellow onion in half or in thirds widthwise, creating two to three round pieces. Transfer to the lined pan along with the quartered green apple. Bake in the oven for 35-40 minutes.


Add pumpkin puree, roasted onion, green apple and 1 1/4 cups of the coconut milk, apple cider vinegar, ginger, sea salt, curry powder, cinnamon, black pepper, and nutmeg. Blend on high for 2 minutes, or until silky smooth. If desired, add the remaining 1/2 cup coconut milk to thin the soup and offer a silkier texture. Taste and season with more sea salt and black pepper, if desired.


Move the mixture to a soup pot and stir in the boiling water or veggie stock. Keep the bisque warm on low until ready to serve, stirring occasionally. I was visiting family for Thanksgiving, so I made the soup the night before and kept it warm in a crock pot.


Pecan Crumble

Prepare the crumble topping while the onion, and apple are roasting. Add the pecans to a food processor and process for 20 seconds, or until ground into a fine meal.


Transfer to a medium mixing bowl and add the rolled oats, coconut sugar, almond butter, and sea salt. Use the back of a spoon to mash the almond butter into the other ingredients until thoroughly combined into pea-size crumbles.


To Serve

Ladle the soup into bowls. Drizzle a bit of coconut milk over each bowl of soup, if desired, and top with a generous spoonful of pecan crumble. Serve immediately.

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