Pumpkin-Coconut Bisque

By ShoDav

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 3 cups solid-pack pumpkin, canned
• 2 cups low-salt vegetable broth
• 2 teaspoons sugar
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 cups unsweetened coconut milk, divided
• Salt and pepper
• Pepitas, for garnish

Details

Servings 1
Adapted from fitsugar.com

Preparation

Step 1

Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.

Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.

Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.