Gingery Pumpkin Bisque with Maple Syrup
This sweet and spicy soup made with flavor-rich roasted pumpkin, ginger, and maple syrup is good for vatas and pittas; kaphas should eat in moderation.
For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.
This sweet and spicy soup made with flavor-rich roasted pumpkin, ginger, and maple syrup is good for vatas and pittas; kaphas should eat in moderation.
See alsoCook a Holiday Feast: Ayurvedic Recipes and Flavors for the Season
Ingredients
- 4 cups pumpkin, cut into 1-inch chunks 4 tbsp olive oil, divided
- 1⁄2 cup diced onion, divided
- 2 tbsp fresh ginger, minced
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground allspice
- 4 cups vegetable stock
- 1 tsp apple-cider vinegar
- 2 tbsp maple syrup
Preparation
Heat oven to 350°F. In a roasting pan, toss pumpkin in 2 tbsp olive oil. Roast until tender, 12–15 minutes.
In a saucepan over low heat, heat 1 tbsp olive oil. Add onions and cook, covered, until translucent, 4 minutes. Add cooked pumpkin, reserving a few pieces for garnish. Increase heat to medium; add remaining 1 tbsp oil and spices and cook, stirring, until fragrant, 20 seconds. Add stock and simmer, 10 minutes. Remove from heat.
Add cider vinegar and season with salt and black pepper. Transfer to a food processor and puree until smooth.
Ladle into 8 bowls. Garnish each bowl with roasted pumpkin pieces and drizzle with maple syrup.
Nutrition Information
- Serving Size 8
- Calories 101
- Carbohydrate Content 10 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 1 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g