Pumpkin & Cider Bisque

An extremely flavorful soup which is great for a Fall afternoon luncheon on a cold day. :D

Serves 8

1 tablespoon coconut oil
1 large shallots, minced
1 small pie pumpkin, peeled, seeded, and cut into large chunks (reserve the strings and seeds)
2 sprigs fresh thyme
4 cups apple cider, chicken or vegetable stock, or a combination (I used cider and vegetable stock)
2 Granny Smith apples, peeled, seeded, and cut into large chunks
2 Yukon Gold potatoes, peeled and cut into large chunks
1/2 teaspoon cinnamon, more or less to taste
Sea salt and freshly ground black pepper, to taste
1/4 to 1/2 cup vanilla coconut milk, optional (or you can use heavy cream)

It takes about an hour to prep and cook the soup.

Melt the coconut oil in a large stockpot. Add the shallots and sauté until soft and fragrant, about 4 minutes. Add the reserved strings and seeds from the pumpkin and sauté an additional 3 minutes.

Add the thyme and cider. Insert a steamer basket and add the chunks of pumpkin, apples, and potatoes. Cover tightly and bring the liquid to a boil. Reduce the heat to medium low and steam for 30 minutes or until the fruits and potatoes are very soft.

Remove the contents of the steamer and arrange on a baking sheet to cool. Meanwhile, strain the liquid into another container, discarding the solids (you should have approximately 3 cups of highly flavored liquid).

Working in batches, purée the fruits and potatoes in a blender until smooth. Return to the stockpot and gently warm over medium heat, stirring in the reserved liquid until the desired consistency is achieved.

Add the cinnamon, salt, and pepper to taste. Stir in the vanilla cicinut milk if desired. Heat until hot, but do not boil. Taste and adjust seasonings.

Enjoy!