Pumpkin-Coconut Bisque Recipe

By garciamoss

Ingredients

• 1 tablespoon butter
• 1 large onion, chopped
• 1 or 2 large garlic cloves, minced
• 2 cups strong chicken or vegetable broth
• 2 (14 ounce) cans pumpkin puree
• 1 (14 ounce) can regular coconut milk
• 2 tablespoons orange or lemon juice
• 2 teaspoons ground ginger
• 2 teaspoons pumpkin pie spice
• 2 teaspoons chili powder
• Optional garnish: chopped chives, parsley, cilantro or pumpkin seeds

Details

Servings 4
Adapted from motherearthliving.com

Preparation

Step 1

This pumpkin bisque recipe is exotic, easy to make and loaded with nutrients.

Makes 4 servings

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.

if you don't want the dairy, can you use coconut butter or olive oil in place of butter? or ghee?