To Die For Maple Pumpkin Bisque
INGREDIENTS
1 heaping tbsp Ghee (or your favorite butter)
1 tsp extra virgin olive oil
2 small onions, diced
1 tsp dry rubbed sage
1/4 tsp fresh grated nutmeg
salt and pepper
2 cloves garlic, minced
4 cups roasted pumpkin (or 2 cups canned)
1 small sweet potato, cubed
4 cups of your favorite broth- I've used veggie, beef and chicken bone broth, all are great
2 cups water
2 tbsp maple syrup
1/4 cup full fat coconut milk
Smoked Salt for garnish- or bacon crumbles!!
Parsley for garnish
1. Melt ghee/butter in a dutch oven. Add onions, salt, nutmeg, dry rubbed sage and fresh ground pepper and olive oil. Over low heat, slowly cook onions until they barely begin to brown, stirring occasionally. About 20 mins. Add garlic, cook for 1 minute.
2. Add broth, water, pumpkin, sweet potato, and maple syrup. Bring to a boil, then lover heat to simmer, cover and cook 20-25 mins. Until sweet potato is soft and the soup coats the back of a spoon.
3. Using an immersion blender (or a food processor, working in batches), puree until smooth. Add coconut milk and stir to combine. Taste for seasoning.
4. Top with smoked salt and parsley. Enjoy!
