The temps say summer but my soul says soup szn.
Happy Tuesday, friends! Yesterday I blew most of my morning trying to photograph a new pasta dish that wound up pissing me off and inhabiting over 200 photos, at various angles, with none that I really liked. The day was rainy, too, so the lighting situation didn’t help. Although I must say the coziness of the dish was appropriate for the conditions.
Speaking of cozy, little calibrates an autumn vibe into my heart like a good creamy bisque, and this Roasted Apple Pumpkin Bisque is a beauty to behold. Most of the soup is cooked on a sheetpan, then pureed, heated with broth and coconut milk, and finished with a pretty swirl of cream atop.
Peep the pumpkin shape I tried to make with the swizzle!
This, a hunk of warm bread, and an overcast evening…Perfection. Also, for whom it may concern, this soup is totally vegan if you use plant-based butter!
Little Risk In This Bisque
Snag your biggest sheetpan and throw on the following: a sliced apple, sliced carrots, onion, peeled and smashed garlic cloves, and a couple sprigs of rosemary. Toss it all with some olive oil and a pinch each of salt and pepper. Big pinch.
Spread the goods into an even layer, then arrange some thin pats of butter overtop. Roast at 425 degrees for around 20 minutes, agitating everything with a spatula halfway through cooking time. The apple, carrots, and onions should be soft and bubbling with their released juices.
Pull out the baking sheet and cool for a little bit, maybe 10 minutes. In the meantime, you can pour some veggie broth into a large pot and bring to a gentle simmer.
Then, slide your ingredients into a food processor or a high speed blender. Scoop in pumpkin puree, maple syrup, and a dash of smoked paprika. Whiz until smooth, scraping down the sides of the bowl as needed to reincorporate any stray clumps.
Once your soup base is smooth, pour into your arm broth along with a can of full-fat coconut milk. Tip: heavy cream is good too! Stir to warm the bisque through.
Tip #2: For that extra creamy and smooth texture, pass batches of soup through a fine mesh sieve. Shake the sieve over your soup pot to separate the fibers, and dump said solids into the trash in between each pass.
Ladle your bisque into bowls and draw a nice picture (nothing perverted, oh my gourd) onto the surface with spoonfuls of heavy cream or coconut milk. I like serving this simply with toasted baguette or ciabatta.
Leftovers? Soup keeps wonderfully for up to a week in the fridge. To freeze, cool the soup completely, divide into individual batches (ziptop bags or tupperware both work), and freeze for up to 3 months. Warm on the stove in a small saucepot until the soup is hot.
Serving suggestions? Highly recommend my One Skillet Apple Cider Glazed Salmon and Butternut Squash Pilaf or my Sheetpan Farmhouse Salmon Roast. My Honeycrisp Apple and Blue Cheese Autumn Salad is a wonderful light side to mix up as well.
Slurp away, friends!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Gone snoopin’ for soup?
Creamy Bacon Potato White Bean Soup
Creamy Lemon Pesto Chickpea Orzo Soup
roasted apple pumpkin bisque
Ingredients
- 1 red apple, quartered
- 2 large carrots, sliced
- 1 medium yellow onion, peeled and sliced
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh rosemary
- 2 tbsp butter, thinly sliced
- 1 can pumpkin puree
- 3 tbsp maple syrup
- 1/2 tsp smoked paprika
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- crusty bread, for serving
Instructions
- Preheat oven to 425 degrees.
- On a large baking sheet, toss together the apple, carrot, onion, garlic, rosemary,1 tablespoon extra virgin olive oil, and a big pinch each of salt and pepper. Spread the ingredients in a single layer (as best you can). Dot various spots with the butter.
- Roast for 20 minutes, tossing the goodies once halfway through, until tender and fragrant. Remove and let cool slightly.
- Add the sheet pan components to a large food processor or high speed blender along with the pumpkin, smoked paprika, and maple syrup. Puree until smooth, scraping down the sides of the bowl as needed to reincorporate the ingredients. Taste and adjust seasonings as needed.
- In the meantime, heat the broth in a large soup pot over medium heat. Scoop in the pureed soup and pour in the coconut milk. Stir for 5-10 minutes to heat through.
- If desired: use a fine mesh sieve to scoop out heaps of soup and carefully strain back into the pot, shaking the sieve to separate the fibrous solids. This will make your soup extra creamy!
- Ladle into bowls and top with a swirl of cream and crispy rosemary. Serve with crusty bread!
