Ingredients
Scale
- 2 tablespoons avocado oil
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable stock
- 1 cup almond milk
- Sea salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 4 slices sourdough bread
- 4 ounces pepper jack cheese, sliced
- 1 tablespoon sriracha sauce (or to taste)
- 2 tablespoons ghee
Instructions
- In a large saucepan, warm the avocado oil over medium heat. Add the shallots and sauté for about 4-5 minutes until they become soft and translucent.
- Incorporate the minced garlic, ground coriander, and chili powder, cooking for an additional minute until aromatic.
- Mix in the pumpkin puree and vegetable stock, stirring until well blended. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
- Add the almond milk, sea salt, black pepper, red pepper flakes (if using), and lemon juice. Blend the soup until velvety smooth using an immersion blender or by carefully transferring it to a countertop blender in batches.
- For the spicy cheese toasties, spread sriracha sauce on one side of each slice of sourdough. Layer the pepper jack cheese between two slices of bread, ensuring the sauce side is facing inward.
- Heat a skillet over medium heat and melt 1 tablespoon of ghee. Toast the sandwich for about 3-4 minutes on each side until golden and the cheese is gooey. Repeat with the remaining slices.
- Serve the pumpkin bisque steaming hot, optionally garnished with a swirl of almond milk, alongside the spicy cheese toasties for a delightful meal.
Notes
- For an extra creamy texture, consider adding an additional 1/2 cup of almond milk.
- To amp up the heat, increase the amount of sriracha in the toasties or sprinkle some cayenne on top of the bisque.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl of soup with 1 toastie
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg