Pumpkin Bisque

Perfect for fall, this creamy pumpkin soup has just the right amount of spice.

Serves 4-6
Ingredients
1/4 cup olive oil (feel free to skip the oil altogether if you follow an oil free diet. Use vegetable stock or water in it’s place)
1 onion
1 small sugar pumpkin, seeded,  peeled & chopped into 1″ pieces for cooking
1/4 cup white wine
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon all spice
1/4 teaspoon nutmeg
1/4 teaspoon clove
2 quarts stock or water
1/4 cup maple syrup
2 Tablespoons salt

In a stockpot, heat the olive oil and sauté the onion until lightly browned. Add the white wine and deglaze the pot, allowing the wine to reduce by half. Add the pumpkin and vegetables stock and bring to a boil. Turn down the heat and allow to simmer for 30 minutes. Add the cinnamon, ginger, allspice, nutmeg, clove, maple syrup and salt. Puree until smooth in a blender or with an immersion blender.