Pumpkin-Tomato Bisque

Pumpkin-tomato soup for the soul. ❤️

Sticking with the theme of warm dishes for cold days, here’s another to warm belly and heart. 💓

“To market to market to buy a fat…” What?

The other day at the local farmers market, I found that there wasn’t a whole lot of fresh, local produce happening. I guess there isn’t a whole lot growing on the farms that’s available for market sale. *those greedy farmers are probably keeping a bunch of good stuff for themselves!* (Not likely. 😄 I love all you farmers and what you provide for us!) What I did find was some pickled veggies, sourdough bread, preserves, and meats and cheeses. That got me thinking: preserved veggies is what we used to do a lot of, back in the day! So I decided to keep it simple AND tasty with a batch of what sounded good to me, mixing pumpkin and tomato together!

Bisque and a fresh French Country Sourdough… Oo, la la. 💋

I also thought to myself, as I had also toyed with the idea of sweet potato purée instead, when I think of tomato soup, I think of Italian herbs. When I think of squash or potato soup, I think of Indian inspired spice. Why not marry the two? I did, and the result I felt was a good harmony.

No sugar, just herbs and spice. The sweetness from the tomato, pumpkin, and coconut paired beautifully with spice.

Pumpkin-tomato Bique for Two
6 oz canned tomato paste
15 oz canned pumpkin purée
8 oz canned diced tomatoes
2 shallots, chopped
2 garlic cloves, chopped
1/2 Tsp oregano
1/2 Tsp marjoram
1/2 Tsp basil
1/2 Tsp coreander
1/2 Tsp crushed red pepper flakes
1/2 Tsp curry spice
1/4 Tsp turmeric
enough veggie broth and coconut cream *I actually swapped from milk to cream, so it’s not pictured* to get the right consistency
salt and pepper
fresh oregano for garnish if you happen to have

No need to frisk for the ingredients in this bisque.

Recipe: sauté your shallots over medium heat with aprx 1/8 Tsp salt and pepper, then add garlic, herbs, and spices and let them warm up for a minute, releasing those deep flavors. Add your paste, purée, and tomatoes, stirring to incorporate. Add another aprx 1/8 s&p. Then began alternating with veggie broth and coconut cream until you get a thick soupy consistency. I used aprx 2 cups of broth and 1/2 cup cream. Cover and let simmer for at least 20 min. Add salt and pepper to your liking.

The subtle sweet and spiciness in the soup and grilled cheese paired nicely with a South African red that had notes of cherry and tobacco. 🍷

This goes very well with a nice crusty bread. For the first night, I made grilled cheese. You can use dairy or vegan cheese, this is your life, your show! 💛 (🌱Will post a great homemade vegan cheese.🌱) I hope this soup keeps you warm. Share it with a loved one to stay extra warm. 💞

After a long walk in the cold, this was nice to come home to and share with my life partner. ❤️

Enjoy your art and may you live well!

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