Healthy(ish) Pumpkin Bisque

I don't know why, but I had never had a pumpkin soup of sorts until just a few years ago.  I think when I even heard about the idea at first of such a thing existing, I was a little weirded out!  But when I had my first taste (at a cafe I worked at in college), I only wanted to eat it forever.  And no, that's not a lie.

Two weekends ago I went to my local farmers market and for the first time of the season saw an abundance of sugar pumpkins - and I couldn't resist!  Typically, I would turn my pumpkin into this deeeeeelish pie, but this time I had to try my hand at a pumpkin bisque.  It turned out pretty good and I thought that it was even a little better the second day!  Knowing that my cafe used half and half as a soup base and having the Thomasson house on a semi-diet, I decided to try light coconut milk as a base instead.  Just as creamy and brought an interesting flavor!  And using coconut milk makes it Vegan friendly.  I hope this warms your fall house like it did ours!

Quick side note: Making the actual soup goes fast, but roasting the pumpkin takes a little time.  If your short on time, subsitute with canned pumpkin.

Healthy(ish) Pumpkin Bisque
makes 4 main course or 6-8 first course servings
4 c. sugar pie pumpkin (about 5lbs)
2+ Tbs vegetable oil
1 yellow onion, sliced
2 - 13.5 oz. cans of light coconut milk
1/2 c. bourbon whiskey
1/3 c. brown sugar
1/2 Tbs cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt + extra pinch
1/2 tsp. fresh ground black pepper

Preheat oven to 425 degrees.  Cut pumpkin in half horizontally.  Scrape out seeds and goop (and save for pumpkin seeds!?).  Rub bottom edge of pumpkin (where cut) with a little vegetable oil.  Place cut side down on a cookie sheet and bake for 45 mins.  If you are using 2 smaller pumpkins to get the amount needed, reduce heat to 400.  One finished roasting, let cool a bit and remove the skin.  Set aside 4 cups.

While the pumpkin is roasting, heat 2 Tbs vegetable oil in a medium/large stockpot over medium heat.  Add onions and a couple pinches salt.  Stirring occassionally, saute onions until they become golden brown and full of flavor, about 30 mins.  If edges of onions start to brown too quickly, reduce heat to medium-low.  Once onions are caramelized (and pumpkin is done), with heat on medium add coconut milk and pumpkin.  Using an immersion blender, blend until smooth.  If you do not have an immersion blender, work in batches transferring to a blender and then into a large bowl until it has all been blended, then put it back in the pot.  Add the bourbon, brown sugar, cinnamon, nutmeg, salt and pepper.  Ideally, let it simmer for 15-30 mins for flavors to best come together - but if you just can't wait, eat at anytime.  Garnish with paprika (optional).  Enjoy!!!