Fall is Here! - Vegan Low Carb Pumpkin Sage Bisque

This is a recipe from my now-dead blog, Quarter Life (Crisis) Cuisine. The recipe may not be new, but it sure is good!

I don't care that it's still 100 degrees. Or that the seasons in Texas are just "hot" and "not as hot." It is September, school is back in session (I only know this because traffic is 100x worse now), and the Halloween decorations are popping up everywhere.

IT IS FALL.

I also don't care how "basic" that makes me. I can enjoy all the best bits of fall without winter being right around the corner? Great.

I can wear my Northface/leggings/Uggs combo when it gets chilly and it doesn't need to be covered by a head-to-toe parka? WONDERFUL.

I can still eat pumpkin and apple and spices all I dang well please? PERFECT. I will start with this Vegan Low Carb Pumpkin Sage Bisque!

This recipe was inspired by a favorite bakery back home (Second Street Bakery, if you're ever in the area) and I worked like a madwoman to try to recreate it. I think I did a pretty good job! I even made it VEGAN and LOW CARB. Woo!

Please note that the rosemary is NOT in the recipe. It was a last minute addition because Rosemary grows like MADNESS over here--HUGE bushes of it. I've never seen so much rosemary. It's pretty cool.

This is also accidentally vegan! So, yay!--if that's your thing. If it's not, then you'll still enjoy it. Promise. Substitute with cream if you really feel like it.

Pumpkin Sage Bisque

• 1 small sugar pumpkin (~2 lbs) peeled, seeded, and cooked through
• 2 large carrots, peeled and diced
• 1 onion, diced
• 3 cloves garlic, diced
• 1 quart vegetable broth
• 3 leaves sage, chopped fine
• 1 tsp sriracha
• 1 can coconut cream
• pinch of nutmeg
• salt and pepper
• 1 tbs olive oil + 1 tbs margarine or butter substitute

-In a large saucepan, melt the butter and warm the olive oil over medium heat. Add the onion, carrots, and garlic and cook until onions are translucent.

-Add the pumpkin, sage, nutmeg, and broth (you may need more or less, enough to cover the veggies by a little less than an inch) and bring to a boil. Reduce heat and simmer for ten minutes.

-When carrots are tender, puree the soup with an immersion blender or in batches in a food processor. Add sriracha, salt, and pepper to taste.

-Add coconut cream, slowly, mixing constantly, until soup is at desired creaminess. Top with a dollop of condensed coconut cream or sour cream.