Pumpkin Coconut Bisque

Sweet. Spicy. Exotic.

A true conversation starter.

1 oz butter
8 oz onion, diced

3 cloves garlic, minced

24 oz pumpkin, canned, solid pack
16 oz chicken stock

2 t brown sugar
1/2 t allspice
1/2 t crushed red pepper

12 oz coconut milk, canned, unsweetened

In small stockpot, sweat onion and garlic in butter over medium-low heat. Add pumpkin, stock, sugar, allspice and crushed pepper. Bring to a boil.

Reduce heat, cover and simmer for about 25 minutes.
Working in batches puree soup in blender until smooth and return to pot.

Bring soup to a simmer,
thinning with warmed coconut milk until it is the desired thickness and taste.
Season to taste with salt and white pepper.

THAI VARIATION

add:

1 T lemon zest

1 T Thai fish sauce

1/4 bunch fresh cilantro, finely chopped

1 T Thai chili sauce