Pumpkin-Coconut Bisque | The Little Shop of Olive Oils

Pumpkin-Coconut Bisque

Tracey Wilkinson

Ingredients: 

  • 1 ½ tablespoons extra-virgin olive oil 
  • 1 cup chopped onion 
  • 3 garlic cloves (minced) 
  • 3 cups solid-pack pumpkin (canned) 
  • 2 cups vegetable broth (low-salt) 
  • 2 teaspoons sugar 
  • ½ teaspoon ground allspice 
  • 1/2 teaspoon crushed red pepper (dried) 
  • 1 1/2 cups unsweetened coconut milk (divided) 
  • pepper 
  • salt 
  • pepitas (for garnish) 

Directions: 

  • 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. 
  • Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve. 

--- Adapted from Lizzie Fuer 

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