Its pumpkin season and the weather is turning cold. The mauka winds blow down the chilly air into our homes in the evening after the sun sets. This is a perfect time for a bowl of comforting, healthy and delicious pumpkin soup.
Pumpkin is such a tasty and versatile fruit. It can be made into sweet dishes such as pies but it is equally good when made into savory dishes such as this soup. It all depends on what spices you choose to add. This creamy bisque has the addition of ginger, turmeric and our own Hawaiian chili pepper honey. All these spices are both warming and help stoke the immune system. Pumpkins are also an excellent source of Vitamin A.
Now that winter is nipping at our heels, we can all use some warm, comforting foods that also build up our defenses. This one does it all and most importantly, is delicious!
Pumpkin Bisque with Ginger, Turmeric and Chili Pepper honey
- 3 lbs fresh pumpkin , peeled and cubed ( I used Kabocha pumpkin)
- 2 Tbsp olive oil
- 1 Tbsp garlic, minced
- 3/4 cup diced celery
- 3/4 cup chopped onion
- 1/2 cup diced green onions
- 1 Tbsp. fresh ginger, minced
- 2 tsp fresh turmeric , minced ( or use 1 tsp powdered)
- 1 quart of stock ( vegetable or chicken)
- 1/2 - 1 cup heavy cream ( or coconut milk)
- salt and pepper to taste
- 1 Tbsp Big Island Bees Hawaiian Chili Pepper Honey
- Fresh chives or parsley for garnish
- In a large saucepan, saute garlic, ginger, turmeric, celery, onions, and green onions in olive oil.
- Add pumpkin and stock. Bring to a boil and then reduce heat. Simmer until the pumpkin is tender.
- Remove the solids to a blender and puree, adding enough stock as needed to get the consistency you want.
- Return to pot, add cream or coconut milk and blend well
- Add the Big Island Bees Hawaiian Chili Pepper Honey and stir.
- Heat gently until hot, being careful not to boil.
- Add salt and pepper to taste.
- Ladle into bowls and garnish with a sprinkle of minced chives or parsley