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Easy Pumpkin Bisque


Easy Pumpkin Bisque

serves 4

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!

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

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.

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..

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