Smoky Maple Rutabaga Bisque with Crunchy Pepita Gremolata

Ingredients

• •2 medium rutabagas, peeled and cubed
• •1 medium onion, diced
• •2 cloves garlic, minced
• •3 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon cayenne pepper (optional)
• •4 cups vegetable broth
• •1 cup full-fat coconut milk
• •2 tablespoons maple syrup
• •Salt, to taste
• •Pepper, to taste
• •1/4 cup fresh parsley, finely chopped
• •1/4 cup roasted pepitas (pumpkin seeds)
• •1 teaspoon lemon zest
• •1/4 teaspoon sea salt (for gremolata)

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until translucent, about 5 minutes.

2. 2

   Stir in the cubed rutabaga, smoked paprika, nutmeg, cayenne pepper (if using), salt, and pepper. Cook for another 5 minutes, stirring occasionally.

3. 3

   Pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the rutabaga is very tender.

4. 4

   While the soup simmers, prepare the pepita gremolata. In a small bowl, combine the parsley, roasted pepitas, lemon zest, sea salt, and 1 tablespoon olive oil. Mix well and set aside.

5. 5

   Once the rutabaga is tender, remove the pot from the heat. Use an immersion blender to puree the soup until smooth (or transfer the soup to a blender in batches).

6. 6

   Stir in the coconut milk and maple syrup. Adjust seasoning with additional salt or pepper, as needed. Reheat gently if necessary.

7. 7

   Serve the bisque hot, topped with a generous sprinkle of the crunchy pepita gremolata.