Decadent Pumpkin Bisque and Risk


To the creatives, artists, entrepreneurs and risk-takers who came before me--I was not one of you--I was as comfortable as my nike running shorts with the built in granny underwear.  Life was appropriate just as I was taught, hiding behind my double jogging stroller, keeping a tidy house with folded laundry and organized drawers.  Babies were breastfed, beds were made, mom groups attended and my husband praised.

With the very first thought of becoming a holistic health coach came an intense amount of angst, dread, drain, and all-out adrenaline induced paralyzing panic.

You know, that feeling you get when you realize you will have to put yourself out there.  

I. Was. Terrified.

I would have to show up and be seen.  Promote myself.  Dig deep.  

The Institute for Integrative Nutrition did not sugar coat their delivery or training when it came to encouraging a life full of passion and purpose, but at the cost of expectations, limits and a clean house(we are always adding-in and crowding-out after all).

While I held on to a lot of hope for a good portion of 5 years, I did eventually move from awareness to acceptance and founded Audrey Byker Health Coach LLC. A clock would likely never be punched again.

This pumpkin bisque recipe represents all that is me.  It was concocted completely from scratch, not following or modifying a single existing recipe.  The sweetness of squash and cinnamon are traditional and expected, but the savory broth and red pepper add an edgy, rebellious kick.

The emotion extremes hit hard the day this sent to print.  It put me on the map as a creative.  As messy and uncomfortable it can be, staying the same or never trying seems like the riskier place to hang.

Decadent Pumpkin Bisque

By Audrey Byker, Health Coach


1 Medium pumpkin pie pumpkin, cut in half and seeded

1 small butternut squash, cut in half and seeded

1/2 Tbls coconut oil

1/2 cup onion, chopped

1/4c cashews, soaked overnight

1 tsp fresh ginger, peeled and grated

2 cloves garlic, peeled and minced

1 tsp. cinnamon 

1/2 tsp. nutmeg

red pepper flakes(optional)



1-2 cups vegetable broth


Preheat oven to 400 degrees.  In a 9X13 glass baking dish place pumpkin and squash flesh side down.  Bake for 30-45 min. until fork tender and skin is slightly browned.  Let cool to touch.


In a small sauté pan over medium heat, add onion, ginger, garlic, cinnamon, nutmeg, salt and pepper.  Sautee until translucent and fragrant.


Scoop squash flesh out and place in blender.  Add cooked veggies/spices. Drain and rinse cashews, add to blender.  Add a few pinches of salt and pepper.  Blend on high in high speed blender until hot and silky smooth.  


Add salt and pepper to taste.  Calm your warming/sweet cravings with this grounding soup!