4

Coconut-Curry Pumpkin Bisque

Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
This slightly sweet-and-spicy pumpkin soup is ultra-satisfying. It’s rich, thick and creamy.
Ingredients

coconut oil

1 tsp

uncooked shallot(s)

1 medium, minced

kosher salt

1½ tsp

ground ginger

2 tsp

minced garlic

1 tsp

curry powder

1 tsp

dried coriander leaf

½ tsp

ground cumin

½ tsp

ground cinnamon

¼ tsp

cayenne pepper

1 pinch

canned pumpkin

30 oz, puree

fat free reduced sodium vegetable broth

2 cup(s)

light unsweetened coconut milk

1 cup(s)

dark brown sugar

2 Tbsp

fresh lime juice

1 Tbsp

cilantro

6 tsp, fresh, chopped

Instructions

  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.
  2. 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.
Notes
This recipe is easily doubled or tripled.

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