Cauliflower Pumpkin Bisque – Vegan!

Here’s a beautiful start to a Thanksgiving meal.  Your guests will be impressed and you’ll giggle about how simple this was to put together!

2 heads of cauliflower – leaves removed and cut into medium sized florets

1 Tablespoon Beyond The Olive Smoked Olive Oil

1 Tablespoon Beyond The Olive Arbequina extra virgin olive oil


white pepper

6 cups water

1 Jar – Salsaology Pumpkin Mole

1 teaspoon Thyme

1 ½ teaspoons Sage

Put cauliflower florets in a bowl and toss with both olive oils.  Sprinkle salt and pepper over and stir.

Lay out on baking sheet.

Bake at 350 degrees for 45 minutes.  Cover in foil and continue baking for another 10.  Let sit for at least 15 minutes.

In stockpot, combine water, baked florets, pumpkin, mole, thyme and sage.  Bring to a gentle simmer for 15 minutes.  Taste and add salt or pepper to taste.

If you have a hand blender – puree in the stockpot. 

If not, in small batches – about 2-3 cups at a time – put mixture in blender or food processor and blend until smooth.

I believe the best soups sit for 24 hours – the flavors rise to the occasion.  This soup can be served warm or cold. 

A dollop of chevre can float on the top or simply a sage leaf!

Seared Halibut with Elderberry Balsamic Vinegar & Lemongrass Basil Olive Oil

• 2 lbs fresh Pacific Halibut

• 2 oz (60 ml)  Beyond The Olive Lemongrass Basil Olive Oil

• 2 oz (60 ml)  Beyond The Olive Elderberry Balsamic Vinegar

• Salt & Ground Pepper to Taste

-Wash and pat dry fish with a paper towel.  Drizzle equal amounts Lemongrass Basil Olive Oil and Elderberry Balsamic over fish. Sprinkle course salt and pepper over fish.

Turn on broiler.  

Oil broiling pan or baking dish with your favorite BTO oil.  Place fish in, skin side down.  Broil until fish is no longer translucent. 

Serve with rice and vegetables.

Drizzle more oil or balsamic to taste.


• 1 tablespoon Beyond The Olive Elderberry Balsamic Vinegar

• 1 tablespoon Beyond The Olive Lemongrass Basil Olive Oil

• 2 sliced tomatoes or plums

• 2 sliced peaches or nectarines

• Chopped mint leaves

• Salt and Pepper to taste

Cut fruits.  Put in bowl and drizzle with Elderberry and Lemongrass. Toss with mint leaves.  Add salt & pepper to taste.