Spicy Pumpkin Coconut Bisque

The Pumpkin Pie Spice Cookbook

https://www.cutoutandkeep.net/projects/spicy-pumpkin-coconut-bisque • Posted by Ten Speed Press

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.

You will need

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

Project Budget

Time

Difficulty

Description

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.

Instructions

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

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

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