Casting Spells w/ Pumpkin Bisque

I did something today I had formerly never done.
Before I began cooking, I placed the main ingredients upon an altar & set intention/prayed/cast a spell directly into each one. One hand on my heart & the other on my pumpkin, I asked for deep healing, nourishment, and connection for my partner & I – who would soon be sharing this meal. The fresh handful of culinary sage from our garden worked perfectly to seal in the intention by sweeping around the altar in a clockwise motion.
If I wasn’t officially a “kitchen witch” before, I think I am now!

Hearty Pumpkin Bisque

servings: 4 ~ level of difficulty: hella easy
plant-based, gluten-free, dairy-free, allergen-free modifications
season: autumn — early winter

Ingredients:
4 cups local winter squash of choice
2 cups homemade broth (chicken or veggie)
1/2 – 1 cup organic coconut cream or cashew mylk (optional)
2 TBSP Moroccan Spice or Curry Spice Blends (any combination of ground cinnamon, cardamom, cumin, cayenne, ginger, turmeric, pepper, clove, or nutmeg tastes great with pumpkin) (go lighter on the cayenne, clove & nutmeg)
1 generous spoonful fat of choice (ghee, coconut or sunflower oil)
Sea Salt, to taste
Squeeze of lemon juice
Handful of fresh garden sage (for smudging & garnish)

Garnish ideas: crispy fried sage leaves, toasted pumpkin seeds, chili pepper flakes, or crackers.

Directions:
Heat oven to 355*
Cut pumpkin/squash in half & scoop out seeds & guts. Reserve clean seeds to roast & eat or plant in your garden next year. Place cut-side down on baking sheet with or without a thin brushing of oil. Bake about 30 min or until the outside yields to firm finger pressure. Remove from oven.
(Alternately, you can choose to skin, cube & steam the squash – which some nutritionists claim helps retain more nutrients).

Turn the pumpkin cut-side up & let cool a bit before handling. Then scoop out the meat with large spoon or just peel skin away if that is easier.

Bloom spices by heating oil on medium-high flame in Dutch oven or stock pot & add spice mixture, stirring a couple times just until the aroma releases. Quickly add the softened pumpkin/squash & stir to coat with oil & spices. Stir in broth & heat for 5 min or so then add mylk.

Either transfer a couple small batches to a stand blender or use an immersion blender to purée the mixture until very smooth & silky. Transfer back to pot if you used a stand blender. Add salt & lemon to taste & bring to temperature of your liking.

To serve — ladle into bowls & top with any herbs, spices, or crunchies listed above, or eat just as is! Give thanks & enjoy, my friend!

Nutritional Benefits:
I love winter squash for their diversity, hearty quality & slightly sweet flavor and because they are packed with essential vitamins like A, C & B6 and loaded with nutrients like alpha/beta-carotene, copper, manganese & dietary fiber. They help balance blood sugar levels, dispel mucus from lungs & throat, and reduce inflammation. Plus you get so much nourishment from the homemade broth/stock, increase in absorption from the oils, and endless benefits from all the herbs & spices.