Ethiopian-Spiced Pumpkin Bisque with Berbere Spice
Enjoy a delectable dish while maintaining a healthy diet with this Ethiopian-Spiced Pumpkin Bisque with Berbere Spice recipe. It tastes great and healthy too!
- 1 small (about 3-pounds) pie pumpkin or winter squash (about 3 cups cooked pumpkin)
- 1 small onion
- 2 cloves garlic
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 2 – 4 teaspoons Berbere spice (start with less and add more to taste)
- 1/2 – 1 cup non-dairy milk,as needed (I used unsweetened So Delicious coconut beverage, but any kind will do)
- 2 teaspoons lime juice
- salt and black pepper, to taste
- pumpkin seeds for garnish, optional
- Preheat oven to 350. Cut the pumpkin or squash in half and scrape out all seeds and strings. Place it cut-side up on a baking sheet and cover with foil (or place in a large, covered baking dish). Bake for 30-40 minutes, or until flesh is very tender when pricked with a fork. Remove and allow to cool until it can be handled comfortably.
- Cook the onion in a large, non-stick pot over medium-high heat until it begins to brown. (If it starts to stick, add a tablespoon of water and stir well.) Add the garlic and cook for another minute. Add a splash of the vegetable broth to deglaze the pan, and then pour the onions into the blender. Scrape the pumpkin out of its shell and add the flesh to the blender, along with the remaining broth, tomato paste, and berbere spice mix. Blend until smooth.
- Pour the contents of the blender back into the pan, cover, and bring to a low boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes. Add the non-dairy milk, using as much as needed to reach the right consistency. Add the lime juice, salt, and pepper, and simmer for about 5 more minutes before serving. Serve in shallow bowls, sprinkled with pumpkin seeds, if desired.
Click here to buy Berbere and other herbs and spices
Photo Credit to: Fatfreevegan
Leave a comment
Comments will be approved before showing up.