Curried Pumpkin Apple Bisque from Mariana Tosca
Makes 6 to 8 servings
1 small pumpkin or medium butternut or other type of winter squash
1/4 cup olive oil
2 onions, chopped
3 tablespoons curry powder (optional)
8 cups water
2 apples, chopped
1/2 cup coconut milk
2 teaspoons salt
1 cup pomegranate seeds (optional)
Pierce pumpkin or squash with a fork, and bake at 400 F until soft (50 minutes to 1 hour). When cool enough to handle, seed, peel, and chop.
Heat olive oil in a large soup pot and sauté onion until translucent and lightly browned.
Add curry powder, if using, and stir for 30 seconds. Add pumpkin, water, apples, coconut milk, and salt. Bring to boil then let simmer for 25 minutes. Cool slightly, then purée in batches in blender. Re-warm before serving and add pomegranate seeds if desired.
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