Roasted Pumpkin Bisque

My daughter bought a new cookbook. It's "Totally Vegetarian," written by Toni Fiore, and there are some great recipes inside. Many of them are vegan and many others can be adapted. She's made 3 recipes from this cookbook and all of them have been wonderful. This bisque is the best! I only changed a couple of things. I switched out the sugar for agave nectar and added cashew cream instead of soy milk. So get to the store and buy a pie pumpkin before their all gone. Then try this soup. It's delicious! 

Roasted Pumpkin Bisque

One 2-pound sugar pumpkin

2 tablespoons extra virgin olive oil

1 large yellow onion, diced

1 large carrot, diced

1 tablespoon minced fresh ginger

1 - 2 teaspoons rosemary leaves

Fine sea salt

Black pepper, to taste

4 cups vegetable stock

1 - 2 teaspoons agave nectar

1/2 to 1 cup soy milk or cashew cream

1/4 - 1/2 cup chopped chives

Sprinkle of nutmeg (optional)

Preheat the oven to 425 degrees. Cut the pumpkin in half across the equator, not stem to bottom. Remove the seeds and strings with a spoon. Place the pumpkin cut side down on a foil-lined baking sheet and roast until tender about 40 minutes. Set it aside until cool enough to handle. Scoop out the pulp and place in a bowl; discard the shell.

Heat the olive oil in a 3 - 4 quart heavy pot over medium-high heat. Add the onion, carrot, ginger, and a sprinkle of salt. Saute until the onion is translucent and the carrots begin to soften, about 10 minutes. Add the pumpkin, rosemary, and 2 teaspoons salt. Stir well and saute for about 5 minutes. Add the stock and bring to a low boil. Reduce the heat and simmer for about 10 minutes, until the pumpkin is soft. Remove from the heat and stir in the agave. Let cool 10 minutes.

Transfer the soup to a blender and blend, slowly adding the milk a little at a time. You may need to do this in two batches. Check the texture, which should be smooth and dense, you may not need to add the entire cup of soy milk or cashew cream, so do this to your taste. When the soup is whipped and creamy return to the pot and heat through. Stir in the chives, season with black pepper & sprinkle with nutmeg if using.Serve hot.