Coconut Curry Pumpkin Bisque

By LLRedd

Ingredients

• 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

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.