Instapot Vegan Pumpkin Tomato Bisque (IP 音速鍋南瓜黑蒜番茄濃湯 - 素)

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Vegan pumpkin tomato bisque with a secret umami ingredient

Cook time: 45 minutes
Serves: 4 servings

Ingredients:

Bisque:

• 4 cups of water / vegetable broth

• 4 tomatoes, diced

• 2 small/medium or 1 large onion, diced

• 1 black garlic

• 1/4 of a medium pumpkin (~2-3 cups), cubed and skin removed

• 1 tbsp of Italian herbs & ground ginger

• 2 tsp of coarse salt (1 tsp of fine)

• 2 tbsp of avocado oil

Optional Toppings:

• Optional - vegan cashew cream

• Optional - Extra-virgin olive oil

• Optional - parsley

Cooking Tools:

• Hand blender / blender / food processor

• Instapot / soup pot

Directions :

1. Add avocado oil into a heated soup pot or instapot on sauté setting

2. Add onions and sauté for 2 minutes

3. Add all ingredients for the bisque into the pot. If you will not be using a creamer, reduce the water to 3 cups for a thicker bisque (and reduce the salt by 1/2 tsp)

4. Set to manual high pressure cook in the instapot for 10 min (release the pressure after another 10). If you are cooking over the stove, add an extra 1/2 cup of water, boil the soup then simmer on low for 30 min.

5. Blend with a hand blender, then serve with optional creamer and toppings.

Cooking Tip:

• This is a perfectly hearty soup by itself or served with a grilled cheese sandwich.

• This recipe works best with a sweeter pumpkin so the sweetness balances out the acidity of the tomato. (I tried this recipe with both kabocha and sugar pie pumpkin)

Nutritious and Delicious:

What I love about winter pumpkins and squashes is the amount of Vitamin A and antioxidants in them. Great for your eyes and for easing inflammation. Adding my favorite secret vegan ingredient (black garlic) also adds another layer of aroma and umami flavor into this soup.