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Coconut Curry Pumpkin Bisque


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  • 1 tsp cocunut oil
  • 1 large shallot(s), minced
  • 1 1⁄2tsp kosher salt
  • 2 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tspcurry powder
  • 1 ⁄ 2 tsp ground coriander leaf
  • 1 ⁄2 tsp ground cumin
  • 1 ⁄4 tsp ground cinnamon
  • 1 punch cayenne pepper
  • 30 oz pumpkin puree, canned
  • 2 cup(s) canned low-sodium chicken broth
  • 1 cup light, unsweetened coconut milk
  • 2 T brown sugar
  • 1 T lime juice
  • 6 tsp cilantro, fresh, chopped


Preparation time 20mins
Cooking time 40mins


Step 1

In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.

Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavors to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 1 1/4 cup per serving.

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