This quarter’s Cooking with CNS recipe is perfect for the cooler months: a Pumpkin Carrot Bisque courtesy of Chef Chris Holbrook from Salt Lake Culinary Education.
Chef Chris Holbrook and his team from Salt Lake Culinary Education will be among the 20 restaurants at the 2026 Art & Soup Charity Event, March 11-12 at Mountain America Expo Center in Sandy. For tickets and info, visit cns-cares.org/art-and-soup.
Click here for a downloadable/printable PDF of the recipe
Ingredients
2 tablespoons pure olive oil
1 onion, diced
20 oz pumpkin, cooked, fresh, or canned
2 cups carrots, chopped
1 apple, peeled and diced
¼ cup water
3 cups vegetable broth
1 ½ tablespoons curry powder
½ cup yogurt, heavy cream, or coconut milk (roughly 10% fat)
Salt and pepper to taste
½ lemon, juiced
For garnish:
¼ cup pumpkin seeds
Yogurt, heavy cream, or coconut cream
Directions
Add the oil to a large pot and put on medium heat. Add onions. Sauté onion until translucent. Add carrots and cook until lightly browned. Add pumpkin and apples, stir until mixed with other vegetables.
Stir in curry powder for 45 seconds to bloom spices.
Add the vegetable broth. Simmer for 15 minutes, then add yogurt, cream, or coconut milk. Simmer until all vegetables are soft and cooked through, about 15 more minutes.
Use a masher or hand blender to thicken soup. Add a pinch of salt and pepeer and lemon juice.
Ladle into serving bowls. Top with pumpkin seeds and a drizzle of yogurt, cream, or coconut cream.