Wednesday, November 7, 2012

guest post: pumpkin coconut bisque

My friend Sari emailed me a fabulous fall recipe to share with you guys today.  I think it would make a great Thanksgiving appetizer....

This is the BEST pumpkin soup! I am not normally a huge fan of pumpkin soups because of how sweet they can be. This one has a nice kick to it. Here is my adaptation of the recipe to make is a little healthier and vegetarian.

Pumpkin Coconut Bisque
adapted from Simply So Good

2 tablespoons butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned cooked pumpkin
2 1/2 cups canned vegetable broth 
1/2 tablespoons agave
½ teaspoon ground allspice
¼ teaspoon crushed red pepper flakes
1 tablespoon fresh ginger
½ teaspoon salt
2 cups Silk coconut milk
Ground nutmeg

Melt butter in a heavy large pot over medium heat. Add onion and sauté until golden. Add fresh ginger and garlic. Saute an additional 3-4 minutes. Add pumpkin, broth, sugar, allspice, crushed red pepper and ginger. Bring to a boil then reduce heat. Cover and simmer until flavors blend, about 30 minutes. Ladle the soup into a blender and puree until a smooth consistency. Return the soup back to the pot and add coconut milk. Bring back to a simmer. Season to taste with salt and pepper. Ladle soup into bowls. Sprinkle with nutmeg and serve. Makes 4-6 servings.

Thanks for sharing, Sari! :)

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