Easy Pumpkin Bisque
Easy Pumpkin Bisque
serves 4
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Recently, a friend of mine from the east coast was craving Pumpkin Bisque but didn’t see it on
any menus in California. I told her I’d give it a go, so I searched a found a recipe online. It turned
out so fabulous I am going to serve it on Thanksgiving in little cups as an appetizer!
As an added plus, it can even be vegan!
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1 onion, chopped
1 tablespoon olive oil
3 cups chicken broth (or vegetable for vegetarian or vegan)
1 cup coconut milk (I used the regular, not the light)
2 - 15 ounce cans pumpkin puree (not pumpkin pie filling)
1 1/2 teaspoons salt
2 teaspoons mild curry
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin
pinch cayenne pepper
pinch nutmeg
freshly ground pepper, to taste
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In a large saucepan saute the onions in the olive oil until translucent…about 5 minutes.
Add the stock, coconut milk, pumpkin and spices and bring to a simmer.
Simmer 20 minutes until reduced slightly.
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Transfer to a vita mix and blend until smooth (a regular blender didn’t quite get the soup as
smooth, so you may have to strain through a sieve if you use one).
Return to pan and warm back up to a simmer.
Top with pepitas, yogurt, etc..