Roasted Pumpkin + Apple Bisque with Pecan Crumble | Vegan, Gluten-Free
This silky smooth and healthy vegan soup is made by blending together roasted pumpkin, green apple, onion, coconut milk, and spices. For an ultra cozy and special touch, the bisque is topped with a sweet and savory pecan crumble that's made by mixing together pecans, oats, almond butter, coconut sugar, and a pinch of sea salt. Packed with vitamin A, vitamin C, manganese, and fiber, this soup is designed to delight and nourish!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6 ( 1 1/3-cup servings)
Roasted Pumpkin + Green Apple Bisque
- One 3-pound sugar pie pumpkin
- 1 medium yellow onion, ends trimmed and peeled
- 1 large green apple, peeled, cored, and quartered
- 1 1/4 to 1 3/4 cups full-fat canned coconut milk, to taste, plus more for garnishing (vigorously shake can before measuring)
- 1 1/4 cups boiling water
- 2 tablespoons apple cider vinegar
- 2 1/2 teaspoons peeled and finely diced fresh ginger, about 1 inch knob of ginger
- 1 1/2 to 2 teaspoons sea salt or to taste (I use 1 3/4)
- 1/2 to 1 teaspoon curry powder to taste (optional)
- 1/2 teaspoon ground cinnamon
- About 1/4 teaspoon freshly ground black pepper, plus more to taste
- Dash ground nutmeg
- 1/3 cup raw pecans
- 1/3 cup old-fashioned rolled oats
- 2 tablespoons coconut sugar
- 2 tablespoons unsalted natural almond butter
- 1/4 teaspoon fine grain sea salt
For the Roasted Pumpkin + Green Apple Bisque
Preheat oven to 425F. Line a large baking pan with parchment paper.
Use a sharp knife to carefully slice the pumpkin in half. Scoop out the seeds and discard or reserve for another use (e.g., roasted pumpkin seeds). Slice each half into thirds, creating six total pieces, and place cut-side-down on the lined pan. 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 to 40 minutes, or until the flesh of the pumpkin is tender and easily pierced with a fork as are the onion and apple pieces. Remove from the oven and let cool for a few minutes. Use a spoon to carefully scoop out the tender flesh of the pumpkin (discarding the skin) and transfer to a high-speed blender along with the roasted onion, green apple and 1 1/4 cups of the coconut milk, the water, apple cider vinegar, ginger, sea salt, curry powder (if using), 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.
For the Pecan Crumble
Prepare the crumble topping while the pumpkin, 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.
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.
Refrigerate leftovers in separate airtight containers for up to 4 days or freeze for up to 1 month.