Spicy Pumpkin Coconut Bisque

The Pumpkin Pie Spice Cookbook

Posted by Ten Speed Press

About

Makes 4 servings

Light, deeply nutritious, delicious, and just exotic enough to be exciting, this pumpkin soup is fantastic. And easy! It freezes well, too—if you happen to have any leftovers.

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You Will Need (11 things)

  • 1 tbsp Butter
  • 1 Large Onion , chopped
  • 1 Or 2 large Garlic Cloves , minced
  • 2 cup Strong chicken or vegetable
 Broth
  • 2 (14 ounce) cans Pumpkin Puree
  • 1 (14 ounce) can regular Coconut Milk
  • 2 tbsp Orange or Lemon Juice
  • 2 tsp Ground Ginger
  • 2 tsp Pumpkin Pie Spice
  • 2 tsp Chili Powder
  • Optional garnish: Chopped Chives , parsley, cilantro or 
 pumpkin seeds

Steps (5 steps, 60 minutes)

  1. 1

    Melt the butter in a large pot over medium heat. Add the onion and garlic. Stir until softened, about 5 minutes.

  2. 2

    Add the broth to the onions and garlic. Cook 2 to 3 minutes.

  3. 3

    Stir the pumpkin puree, coconut milk, orange juice, ginger, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.

  4. 4

    Working in batches, pour soup into a blender until the blender’s pitcher is no more than half full. Puree soup until completely smooth, returning pureed soup to pot. Continue until all soup is blended. Alternately, use a stick blender to puree the soup in the pot.

  5. 5

    Warm the pureed soup over medium heat. Bring to a simmer and cook another 10 minutes.