easy chipotle pumpkin bisque
Creamy, thick, and slightly spicy. A cozy bowl for chilly days.
Ingredients
- 2 tbsp butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp dried oregano
- 1 tsp cumin
- 2 tbsp tomato paste
- 2 cans pumpkin puree
- 3/4 cup apple cider
- 2 cups full-fat coconut milk, or half and half/whole milk
- 1 cup sharp cheddar cheese, shredded, plus more for serving
- cilantro, green onions, and sour cream, to serve
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion until soft and translucent, about 5-8 minutes. Stir in the garlic, smoked paprika, chipotle chili powder, oregano, and cumin for 1 minute, until fragrant. Swirl in the tomato paste.
- Pour in the apple cider and scrape the bottom of the pot with a wooden spoon to deglaze. Stir in the pumpkin and coconut milk. Simmer on medium-low for 10 minutes (or longer if you wish), stirring occasionally, until thicken. Stir in the cheddar cheese until melted.
- Divide into bowls or ramekins. Top with chopped cilantro, green onions, and a dollop of sour cream, as desired.