Pumpkin Bisque w/Crispy Pinto Beans

It’s just August, but my daughter has been requesting Pumpkin Bisque. She’s a girl after my own heart. 🧡 This bisque comes together quickly and will be perfect for packing in a thermos for lunch during the week. What’s your favorite fall soup?

Ingredients

• 2 15 oz. cans of Pure Pumpkin (not pumpkin pie filling)
• 1 32 oz carton of Organic Chicken Bone Broth or Veggie Broth
• 1 Cup Organic Half and Half, coconut milk, or Plant Milk of choice
• 1 Cup Organic Cheddar Cheese or 1/4 cup nutritional yeast for vegan
• 1 Onion diced
• 2 cloves of Garlic minced
• 1/4 Tsp. Nutmeg
• 1/4 Tsp Thyme
• 1/4 Tsp. Black Pepper
• 3/4 Tsp Pink Himalayan Salt
• 1 Bay Leaf
• Optional Yogurt, Sour Cream, or Ranch spider drizzle, and chives
• 1 Tbs Organic Extra Virgin Olive Oil

Crispy Pinto Beans

• 1 can Pinto Beans, Chickpeas, or Black-eyed peas
• 1/4 Tsp Smoked Paprika
• 1/4 Tsp Garlic Powder
• 1/4 Tsp Tumeric
• 1/4 Tsp Black Pepper
• 1/4 Tsp Pink Himalayan Salt
• 1Tbs Olive Oil or Avocado Oil
• 1 Tbs pure Maple Syrup or raw honey

Add all ingredients to air fryer and cook at 400 for 5-8 minutes until crispy. Alternatively, you can bake on a sheet pan in the oven until crispy.

Bisque Stove Top: Heat olive oil in a large pot over medium heat. Add onion and garlic and cook a few minutes until fragrant and translucent. Add pumpkin, broth, and spices. Bring to a boil, turn down heat and simmer 10 minutes. Pull the pot off the heat and let cool slightly. Remove bay leaf. Transfer in batches to a blender or use an immersion blender to smooth it out. Transfer back to pot, and add half and half, maple syrup and cheese. Heat through for about 5 minutes. Serve with spider drizzle, chives, and Crispy Pinto Beans.

Instant Pot: Sauté onion and garlic for 2 minutes, then add broth, pumpkin, and spices. Pressure cook for 5 minutes, quick-release pressure. Remove bay leaf. Set Instant Pot to “keep warm”, and stir in the milk and cheese. Use an immersion blender or transfer to a blender to smooth it out. Serve with spider drizzle, chives, and Crispy Pinto Beans.

Crock Pot: Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until onion is soft and translucent, about 5 to 8 minutes. Transfer to the slow cooker, along with pumpkin, spices, and broth. Cook for 2 hours on high, or for 4 hours on low. Remove bay leaf. Remove lid, stir in milk and cheese. Use an immersion blender or transfer to a blender to smooth it out. Serve with spider drizzle, chives, and Crispy Pinto Beans.