Before I posted this recipe, I was contemplating making one for the potato soup I made for dinner last night instead. It looked gray and bland but it was oh so thick and creamy! And just garnished with 'bacon' bits and parsley... Gosh it was great. I'm really kicking myself for not taking pictures and sharing! I will eventually. Promise! In lieu of that soup, I have a more 'season appropriate' soup and granola topping you're going to love...
Thick beautifully orange and spiced... My pumpkin pie bisque is the guilty pleasure's slurpable cousin. And yeah, it's healthy! The granola on top adds crunch and a hint of chewy fruit without too much sweetness. You don't even have to heat it up, this bisque is THAT GOOD!
Makes one giant serving:
Bisque
Bisque
- 1 1/2 cup soy milk (any dairy sub works great here, especially the nutty ones like almond, cashew, or hazelnut)
- Cinnamon, salt, nutmeg, clove, ginger to taste
- 1/2 can (about 1/2-3/4 cup) pumpkin puree
- optional 1/4 cup brown sugar**
Granola
- 1/3 - 1/2 cup oats
- 1 Handful dried fruit or berries (raisins, dates, prunes, cranberries, blueberries, etc)
- 1/2 Tablespoon sticky sweetener (agave nectar, honey, maple syrup) to bind clumps of granola
- 3-5 crushed crackers (Ritz for a buttery flavor, Graham Crackers for cinnamon, or even vanilla oreos)
Start cookin' your bisque
- In a medium saucepan stir in milk and spices, then turn on the heat to medium high until it starts to boil. This takes about 2 minutes.
- Stir in pumpkin puree until a smooth frothy liquid starts to foam up in the pot.
- Reduce heat to medium and whisk occasionally until broth thickens into a thick tomato soup consistency, about 5 minutes.
- Combine oats, dried fruit or berries, sweetener, and crackers on a foiled baking sheet.
- Place in preheated oven at 350 degrees F for up to 25 minutes. Stir after every 10 minutes and allow it to cool after browning.
**TIP: You can also do this really quick under the broiler but it tends to burn (ok it didn't burn, it caught on fire) easily, at least for me. Maybe I'm just that hot;)
That's all you have to do! Easy as pie. Or pi if you are a Vulcan... you get the idea. I ate this recipe chilled topped with my granola for an early fall treat. Seriously delicious both hot and cold. I used Ritz crackers in the topping to give it a slightly salty, buttery crunch where pie crust would traditionally do the trick. Tell me if you tried this or want to... leave a comment below!