Craving some comfort? This velvety, delicious bisque is just what you need. A sweet, savory and spicy combination of seasonal produce and warming spices, it is truly delightful.

The recipe was adapted from the Family Circle website. I used the vegetables I had on hand and coconut milk in place of the heavy cream. I made the bisque in my Mealthy MultiPot, but I have included stovetop cooking instructions below (it can also be made in a regular pressure cooker). If you are a soup lover, this easy recipe is a must-try. Help yourself to a bowlful, snuggle under a cozy blanket and enjoy.

Recipe

Winter Vegetable Bisque

(Makes 4-6 servings)

Ingredients

2 tbsp coconut/extra virgin olive oil
1 large onion, finely chopped
1 medium apple (any variety will do), peeled, cored and diced
1 stalk celery, finely chopped
3 carrots, peeled and diced
1 medium sweet potato, peeled and cubed
300 grams yellow pumpkin, peeled and cut into small cubes
1 tbsp grated ginger
1/2 tsp ground cinnamon
1/4 tsp red chilli powder
3 cups vegetable broth (can be substituted with 2 soup cubes + 3 cups hot water)
2 tbsp jaggery/sugar
Salt and black pepper to taste
1/2 cup thick coconut milk
2 tsp lime juice (omit if using a Granny Smith apple)
Fried onions, coconut cream, toasted seeds/nuts, to garnish (optional)

Method

Stovetop -

Heat the oil in a heavy-based pot over medium heat. Add the onion, apple, celery and carrots and stir-fry for five minutes.

Add the pumpkin, sweet potato, ginger, cinnamon, chilli powder, jaggery, salt and black pepper. Continue to stir-fry for another two minutes until the vegetables are well coated and start to soften.

Stir in the broth and bring to a boil over high heat.

Lower the heat, cover and cook until the vegetables are completely tender (this can also be done in a pressure cooker).

Remove from heat and allow the soup to cool. Puree the cooled mixture in a blender until completely smooth (this can be done in batches).

Strain the bisque and return to the pan. Stir in the coconut milk and gently heat through.

Just before taking the pan off the heat, squeeze in the lime juice. Taste and adjust the seasoning if needed and serve hot garnished with any topping of your choice.

MultiPot (6-quart or larger) -

Add the oil in the pot and set to Saute on Normal.

Add the onion, apple, celery and carrots and stir-fry for five minutes.

Add the pumpkin, sweet potato, ginger, cinnamon, chilli powder, jaggery, salt and pepper. Continue to stir-fry for a few more minutes until the vegetables are well coated and start to soften.

Add the broth and stir well to mix.

Lock the lid in place. Turn the steam vent handle to the Sealing position. Select Soup and cook for 12 minutes on High pressure.

Wait for the pressure to release naturally for 10 minutes, then turn the steam vent handle to Venting to quick-release the remaining pressure.

Open the lid, carefully remove the inner pot and leave to cool.

Puree the cooled mixture in a blender until completely smooth (this can be done in batches).

Strain the bisque and return to the pot. Select Saute and set to Low.

Stir in the coconut milk and gently heat through.

Squeeze in the lime juice. Taste and adjust the salt if needed and switch off the MultiPot.

Serve hot garnished with any topping of your choice.