Smokey Pumpkin Bisque

By GuidingVegan

Ingredients

• Smoky Pumpkin Soup
• 1-15 oz. Can of Pumpkin Puree
• 6 oz. Medium or Firm Tofu, Rinsed
• 2 C. Vegetable Broth
• 1 T. Maple Syrup
• 1 1/2 tsp. Onion Powder
• 1/2-1 tsp. Liquid Smoke (depending on how smoky you want it to be)
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Smoked Paprika
• 1/4 tsp. Chipotle Powder
• Salt to taste (I used 1/2 tsp.)
• Kale Chip Garnish
• 1 Leaf of Curly or Red Kale
• Sesame Oil or other spray-able oil (optional)
• Pinch of Smoked Salt

Details

Adapted from veganyackattack.com

Preparation

Step 1

Place all soup ingredients, except for the salt, in a blender and puree until completely smooth.

Pour the mixture into a large pot, cover with lid, and bring to a boil on medium heat.

Lower the heat so that the soup is simmering, for roughly 5 minutes. Season with salt, to taste.

Heat oven to 300F and line a baking sheet with parchment paper or a silicone mat.

Tear the kale leaf into smaller, bite-sized pieces and sprinkle with smoked salt, and a light spray of oil if you'd like.

Bake the kale for 5-6 minutes or until crispy, then set aside.

When you're ready to serve the soup, pour it into 4 small bowls. Garnish with a sprinkle of smoked paprika and a piece of kale (as pictured).