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  • Lily Scott

Maple Pumpkin Bisque

We love Fall! It's the beginning of soup season, everything is still glorious, all the leaves, and of course: Pumpkin flavored foodstuff. This lovely soup is made hearty with pumpkin and sweet potato, sweet with maple syrup and has a great texture, making it easy to put into a mug and sip to your heart's content. Enjoy!


1 heaping tbsp Ghee (or your favorite butter)

1 tsp extra virgin olive oil

2 small onions, diced

1 tsp dry sage

1/4 tsp fresh grated nutmeg

salt and pepper

2 cloves garlic, minced

4 cups fresh roasted pumpkin (or 2 cups canned)

1 small sweet potato, cubed

2 pints Lily's Ladle Broth (all flavors make an excellent recipe!)

2 cups water

2 tbsp maple syrup

1/4 cup full fat coconut milk

Smoked Salt for garnish- or bacon crumbles!!

Parsley for garnish

1. Melt ghee/butter in a dutch oven. Add onions, salt, nutmeg, dry sage and fresh ground pepper and olive oil. Over low heat, slowly cook onions until they barely begin to brown, stirring occasionally. About 20 mins. Add garlic, cook for 1 minute.

2. Add broth, water, pumpkin, sweet potato, and maple syrup. Bring to a boil, then lover heat to simmer, cover and cook 20-25 mins. Until sweet potato is soft and the soup coats the back of a spoon.

3. Using an immersion blender (or a food processor, working in batches), puree until smooth. Add coconut milk and stir to combine. Taste for seasoning.

4. Top with smoked salt and parsley. Enjoy!

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