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Ethiopian-spiced Pumpkin Bisque Recipe

Ingredients

How to make it

  • Preheat oven to 350.
  • Cut the pumpkin or squash in half and scrape out all seeds and strings. Place it cut-side up on a baking sheet and cover with foil (or place in a large, covered baking dish).
  • Bake for 30-40 minutes, or until flesh is very tender when pricked with a fork.
  • Remove and allow to cool until it can be handled comfortably.
  • Cook the onion in a large, non-stick pot over medium-high heat until it begins to brown.
  • Add the garlic and cook for another minute.
  • Add a splash of the vegetable broth to deglaze the pan, and then pour the onions into the blender.
  • Scrape the pumpkin out of its shell and add the flesh to the blender, along with the remaining broth, tomato paste, and berbere spice mix.
  • Blend until smooth.
  • Pour the contents of the blender back into the pan, cover, and bring to a low boil.
  • Reduce heat to low and cook, stirring occasionally, for 15 minutes.
  • Add the milk, using as much as needed to reach the right consistency that your prefer.
  • Add the lime juice, salt, and pepper, and simmer for about 5 more minutes before serving.
  • Serve in shallow bowls, sprinkled with pumpkin seeds, if desired.

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