Spicy Pumpkin-Coconut Bisque

By Kathy C.

Ingredients

• 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

Details

Servings 4
Adapted from parade.com

Preparation

Step 1

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.

COOK'S NOTE

Optional garnish: chopped chives, parsley, cilantro or pumpkin seeds.

***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.