This vegan, gluten-free pumpkin and white bean bisque with a hint of fall flavors is so velvety that you wouldn't able to to detect the lack of heavy cream.
Warm the oil a heavy-bottom soup pot over medium heat. Be sure not to smoke the oil. Add chopped onion, minced garlic, and 1/2 tsp of salt--cook till onions are soft (about 2-3 minutes).
Add chopped fennel (or ground fennel seeds instead of fennel), cubed pumpkin, ground turmeric (if using), freshly ground black pepper, sage leaves, and remaining 1/4 tsp salt. Sweat the veggies for 3-5 minutes; add a tsp or two of water to prevent veggies sticking to the bottom of the pan.
Add homemade vegetable broth and cooked navy beans and bring the mixture to a boil over medium-high heat. Partially cover the soup pot--leaving only a crack open-- to expedite the process (about 10 minutes).
Reduce the heat to medium-low and let the soup simmer, partially covered, for 20-25 minutes, stirring a couple of times in between to prevent sticking. In the last 10 minutes, add the lemon zest.
Remove from the heat and let the soup cool down for blending. Blend the soup until perfectly smooth and creamy. Serve with the bean-herb garnish or other favorite toppings. Enjoy!
Add all the ingredients to a blender and blend until smooth. This recipe yields 6 tbsp of garnish. Serve 1 tbsp per cup of the soup. Enjoy!
*can sub with 1 tbsp parsley or equal amount fresh cilantro
**can sub with equal amount cooked cannellini beans, chick peas, or Great Northern beans
***For a nutty flavor, use 1/2 cup pumpkin seeds soaked in warm water for at least 1/2 an hour prior to using.
Use it as the main course
This soup is a meal on its own. Use it over pasta or rice (1 cup/per person) or on its own with a small side salad (1.5 cups/person).
To make it heart-healthy
To Make it diabetes friendly: