I hosted a brunch this past weekend and planned on making the following recipe. Can you believe that the Harris Teeter wasn’t selling canned pumpkin? AT ALL! I even had the manager walk me around the store. All they sold was canned pumpkin pie mix (right next to the pre-made pecan pie mix–people are so lazy these days!) So I ditched the soup plan. Turned out I had enough in my pantry, but already had an alternative lined up.
This is a great Fall soup, freezes well, and is even better the day after you make it–the spice sets in. You can also water this down more with coconut milk if you prefer it thinner. And if you have leftovers, it tastes great as sauce on top of chicken.
Pumpkin Coconut Bisque
- 2 tablespoons butter (or ghee or olive oil)
1 cup chopped onion
3 garlic gloves, minced
3 cups canned solid pack pumpkin
2 cups chicken broth
2 teaspoons granulated sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper - 1 1 /2 cups (about) canned unsweetened coconut milk
- Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
- Working in batches, puree soup in blender until smooth. Return soup to pot (or better yet, use an immersion blender and do the whole pot at one time.) Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Optional: Sprinkle with nutmeg.
