Ethiopian-Spiced Pumpkin Bisque
By (Published: )
http://blog.fatfreevegan.com/2011/11/ethiopian-spiced-pumpkin-bisque.html
This is a very versatile recipe. You can use any type of winter squash instead of pumpkin and any type of seasoning instead of berbere! However if you like flavours that are sultry, spicy, and a little sweet, then you really ought to give this Ethiopian-inspired version a try.
Prep Time Cooking Time Servings
6 people
Ingredients:
  • 3 cups cooked pumpkin
  • 1 small onion
  • 2 cloves garlic
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2-4 teaspoons of berbere spice
  • 1/2 cup to 1 cup coconut milk
  • 2 teaspoons lime juice
  • salt and pepper, to taste
  • pumpkin seeds for garnish
  • TO MAKE BERBERE SPICE (this makes 4 tablespoons, save the rest in an air tight jar)
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt

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Directions:

1. Preheat oven to 350. Cut the pumpkin or squash in half and scrape out all seeds and strings. Place it cut-side up on a baking sheet and cover with foil (or place in a large, covered baking dish). Bake for 30-40 minutes, or until flesh is very tender when pricked with a fork. Remove and allow to cool until it can be handled comfortably.

2. Cook the onion in a large, non-stick pot over medium-high heat until it begins to brown. (If it starts to stick, add a tablespoon of water and stir well.) Add the garlic and cook for another minute. Add a splash of the vegetable broth to deglaze the pan, and then pour the onions into the blender. Scrape the pumpkin out of its shell and add the flesh to the blender, along with the remaining broth, tomato paste, and berbere spice mix. Blend until smooth.

3. Pour the contents of the blender back into the pan, cover, and bring to a low boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes. Add the non-dairy milk, using as much as needed to reach the right consistency. Add the lime juice, salt, and pepper, and simmer for about 5 more minutes before serving. Serve in shallow bowls, sprinkled with pumpkin seeds, if desired.

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