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.
Spicy Pumpkin-Coconut Bisque
- 1 Tbsp butter
- 1 large onion, chopped
- 1 or 2 large garlic cloves, minced
- 2 cups strong chicken or vegetable broth
- 2 (14 oz) cans pumpkin puree
- 1 (14 oz) can regular coconut milk
- 2 Tbsp orange or lemon juice
- 2 tsp ground ginger
- 2 tsp pumpkin pie spice
- 2 tsp chili powder
Melt the butter in a large pot over medium heat. Add the onion and garlic. Stir until softened, about 5 minutes.
Add the broth to the onions and garlic. Cook 2 to 3 minutes.
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.
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.
Warm the pureed soup over medium heat. Bring to a simmer and cook another 10 minutes.
Optional garnish: chopped chives, parsley, cilantro or pumpkin seeds.
About the Author
Reprinted with permission from The Pumpkin Pie Spice Cookbook © 2014 by Stephanie Pedersen, Sterling Publishing Co. Photography by Guy Ambrosino