Caramelized Pumpkin and Ginger Bisque with Cinnamon Pecan Crunch

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •4 cups pumpkin puree (canned or fresh)
• •3 cups vegetable broth
• •1 cup unsweetened coconut milk
• •2 tablespoons maple syrup
• •Salt and black pepper to taste
• •1/2 cup chopped pecans
• •1 tablespoon unsalted butter
• •1 teaspoon ground cinnamon
• •1 tablespoon brown sugar

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion and cook until softened, about 5 minutes.

3. 3

   Stir in the garlic, grated ginger, cinnamon, nutmeg, and cloves, and cook for 1-2 minutes until fragrant.

4. 4

   Add the pumpkin puree and stir well to combine with the spices.

5. 5

   Pour in the vegetable broth and coconut milk. Stir to combine and bring to a gentle simmer.

6. 6

   Allow the soup to simmer for 20 minutes, stirring occasionally.

7. 7

   Blend the soup using an immersion blender or carefully transfer to a blender in batches until smooth.

8. 8

   Return the soup to the pot, stir in the maple syrup, and season with salt and black pepper to taste. Simmer for another 5 minutes.

9. 9

   Meanwhile, in a small skillet, melt the butter over medium heat.

10. 10

    Add the chopped pecans, cinnamon, and brown sugar, stirring frequently for 2-3 minutes until the pecans are toasted and coated. Remove from heat and let cool.

11. 11

    Ladle the soup into bowls and garnish with the cinnamon pecan crunch. Serve warm.