Pumpkin Apple Bisque
A single-serving fall soup recipe!!
Pumpkin Apple Bisque
Time: 45 mins | Difficulty: 3/5 | Yield: 1 serving
This soup recipe is so delicious and warm, and will make you happy as we turn the corner into fall! It’s squashy from the pumpkin, sweet from the apples, and the heat comes from the curry powder and other spices you add. The baking step at the end is optional—if you prefer, you can simmer on the stove for a couple minutes instead. The best part of this recipe is that it is designed for one person! I typically make soups in big batches because they take so much stirring and effort, but this one is pretty simple and low-maintenance, and comes out perfectly if you’re cooking just for yourself.
Ingredients/tools:
1/2 a small onion
1 clove garlic
1/2 a small apple (just eat the other half!)
1/2 a tablespoon of butter
1/3 of a can of pumpkin purée
2/3 cups of water (or chicken/vegetable stock)
A splash of wine
Herbs/spices: Rosemary, sage, ground cloves, ground cinnamon, curry powder, salt, pepper
Heavy cream
An immersion blender (or a normal blender, if you prefer to transfer from the pot and then transfer it back in)
An oven-safe bowl or pot (optional)
Method:
Dice the onion and apple, and finely chop the garlic.
Add the onion and garlic to a small pot with the butter. Turn on the heat, and sauté until the onions start to become soft and translucent. Add in the apples and continue sautéing on low heat, until everything starts to soften and caramelize, about ten minutes.
Add the rosemary and sage and stir.
Add the splash of wine to deglaze the pan, and stir everything to cook out the alcohol.
Add in the pumpkin purée and the water, and stir to combine. Add salt, a sprinkle of ground cloves and cinnamon, and just a touch of curry powder (it can overpower if you add too much!)
Bring the whole thing to a boil, then simmer it all for about ten minutes, stirring periodically.
If using the oven, pre-heat it now to 350°.
Turn off the stove, and using an immersion blender, blend the soup directly in the pot until it’s very smooth. Taste, and add any seasonings necessary.
Transfer to an oven-safe bowl, cover, and bake for 10 minutes, removing and stirring halfway through. (If you prefer, you can also just simmer on the stove, covered, for ten minutes.)
Remove the bowl (or pot) from the heat, and add in about a tablespoon of heavy cream. Stir to combine, and add salt and pepper as needed. Enjoy with another swirl of cream, or a big pat of butter!
