Pumpkin Bisque, babies, and the quest for postpartum care

Not that you need another long winded antidote about a recipe ;)

(if you’re just here for the recipe, scroll halfway down 🎃)

But this pumpkin bisque is hardly about the splendors of autumn, or even how the spirit of chipotle powder has taken over the very core of my seasonal hearthing.

I made this bisque over the weekend for one of my postpartum clients; a mama that roared her baby earth side just 4 midnights ago.

It was 12:30am, the darkest hours of Friday morning. I dove down the interstate towards Anschutz medical campus, talking her through contractions on the phone. Labor was moving very fast. Much faster than I thought it would.

By the time I arrived there was already a din of nurses and midwives, flurrying between monitors and hoses leading from the birth tub. Amidst the battalion was my client, holding her brand new baby to her chest, barely 5 minutes old.

Birth work can be funny like that sometimes. Regardless of how many births I bear witness, or the countless arcane signs and patterns I may claim to recognize, birth remains an enigma that unfolds according to its own rhythm.

What forever astounds me is the sheer enchantment that dawns on the faces of new parents. Be it their first, second, or third child, a spellbinding transformation takes hold as they cradle their newborn for the very first time.

For mothers and birthers, it’s usually an otherworldly blend of astonishment, weariness, and the deepest euphoria on earth. For partners and fathers, it’s a bone deep joy that begs crimsoning of the cheeks and tears to the eyes.

It’s enough to make you drop to your knees. For sheer reverence of life, and the portal we know as birth.

In my opinion, postpartum may be the most important part of perinatal care, simply because it NEEDS to center the parents.

During pregnancy, everyone around you becomes excited and expectant; waiting for the inevitable “miracle” that is your baby, sometimes failing to witness you in all the hard work you are doing during your pregnancy.

I’ve seen it time and time again- the baby is born, new parents are flooded with visitors, gifts, meal drop offs, and hollow statements such as “let me know if you need anything!” Everyone wants to hold the baby. No one wants to do the dishes.

After about 4 weeks, visitors quiet down, and house tasks start to pile up. By now, everyone expects the glowing new parents to be out to brunch with their baby strapped to their chest in a chic carrier, family dog in tow. Nobody wants to see messy buns, bloodshot eyes, piles of laundry, or an overflowing diaper pail.

This is where a postpartum doulas come in. We know that the inevitable lull is coming, and we help families prepare for life when the dust settles.

We drop off home cooked meals, do the dishes, wipe down counters, sweep, change some diapers, and walk the dog if we have to. Yes, we’ll hold the baby. But often only because the parents need to take a shower or a quick nap.

Postpartum parents don’t need to be coddled; they need to be reminded of their own strength and capability. Sometimes this is as simple as putting their hair up during a feeding, washing the dishes while the baby sleeps, or just sitting with them in a tough moment of adjustment.

One of my postpartum medicines that I offer to my clients comes in the form of home cooked food. My clients get a weekly visit from me which always includes some Motherwarming, verbal/ somatic processing, and a hot meal.

The best postpartum foods are cooked, spiced with warming herbs, and have a good balance of fats, protein, and carbs. The simpler, the better.

My tried and true recipes are typically bone broths, soups, and stews. You can grab my Brothy & Bitchy ebook here if you’d like some quick ideas.

If you want to do something for your friends who just had a baby, don’t order them an Uber Eats. Don’t bring over takeout. Cook them something from the fires in your own kitchen.

This pumpkin bisque recipe is packed with minerals and fats that support lactogenesis and tissue repair during early postpartum. It’s easy, quick, and really dang delicious if you just want to make a good Autumn soup.

I hope you love :)

Morgan

Roasted Pumpkin Bisque

Ingredients:

- 1 small orange pumpkin

- 1 red bell pepper (optional, depending on nightshade sensitivity.)

- 1 sweet potato, peeled and cubed

- 1 white onion, peeled and cubed

- 1 bulb roasted garlic (slice the tip off so cloves are exposed.)

- Sprig of fresh rosemary

- 2 cups bone broth (I used Kettle & Fire, use the code groundingdown to get 20% off your next order! )

- 1/2 cup heavy cream

- 1/2 tablespoon chipotle powder (adjust to your spice preference)

- Salt and pepper to taste

• Vegetable stock and coconut cream can be substitued in for a plant based version of this bisque.

Instructions:

1. Preheat your oven to 375°F (190°C.)

2. Cut the small orange pumpkin in half and scrape out the seeds and strings. Slice the pumpkin halves into longer slices, and place them with sliced red bell pepper, sweet potato, white onion and garlic on a baking sheet. Chop the rosemary and sprinkle on top. Drizzle with olive oil season with salt and pepper.

3. Roast the vegetables in the preheated oven for about 45 minutes or until they are tender and slightly caramelized. The exact time may vary depending on the size of the vegetables, so check for doneness with a fork. Everything should be tender.

4. Once the roasted vegetables are ready, remove them from the oven and let them cool for a few minutes.

5. Scoop out the flesh of the roasted pumpkin and place it in a large soup pot. Add the bell pepper, roasted garlic, sweet potato, and onion.

6. Pour in the bone broth, heavy cream and add the chipotle powder for a smoky and spicy flavor. Start with 1/2 teaspoon of chipotle powder, and then gradually add more to match your spice level.

7. Using an immersion blender, blend all the ingredients in the pot until you have a smooth, creamy bisque. If the soup is too thick, you can add a little more heavy cream or some vegetable broth to reach your desired consistency.

If you don’t have an immersion blender, put all of the ingredients into your countertop blender, and blend until smooth.

8. Heat the bisque over low to medium heat until it's hot but not boiling, stirring occasionally. Be careful not to scorch the bottom of the pot.

9. Taste the bisque and adjust the seasonings with salt and pepper as needed.

Enjoy your Roast Pumpkin Bisque hot, garnished with a dollop of sour cream, a sprinkle of fresh herbs, or some fresh sliced sourdough.

Share with your loved ones!