Coconut-Curry Pumpkin Bisque
Prep time: 15 min
Cook time: 20 min
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.
1 tsp coconut oil
1 medium uncooked shallot(s), minced
1 1⁄2 tsp kosher salt
2 tsp ground ginger
1 tsp minced garlic
1 tsp curry powder
1⁄2 tsp dried coriander leaf
1⁄2 tsp ground cumin
1⁄4 tsp ground cinnamon
1 pinch cayenne pepper
30 oz canned pumpkin, puree
2 cup(s) canned low-sodium chicken broth
1 cup(s) light unsweetened coconut milk
2 Tbsp dark brown sugar
1 Tbsp fresh lime juice
6 tsp cilantro, fresh, chopped
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 flavours to combine. Puree in pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 310ml (1 1/4 cup) per serving.
This recipe is easily doubled or tripled.
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