Best Pumpkin Coconut Bisque Recipes

Pumpkin-Coconut Bisque image

Yield Makes 6 servings

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, minced
3 cups canned solid pack pumpkin
2 cups canned low-salt chicken broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1 /2 cups (about) canned unsweetened coconut milk*
Ground nutmeg
*Canned unsweetened coconut milk is sold at Indian, Southeast Asian and Latin American markets and at many supermarkets.

Steps:

Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.

PUMPKIN COCONUT BISQUE image

Yield 4-6 people

Number Of Ingredients 13

2 tbsp butter
1 cup chopped onion
6 cloves garlic, minced
1/2 small fresh hot red chili, minced - or 1/2 tsp dried crushed red pepper flakes
1/2 tsp ground allspice
dash ground cinnamon
2 tsp granulated sugar
2 cups chicken broth
3 cups canned solid pack pumpkin
1 1/2 cups canned coconut milk
salt and black pepper
shredded coconut
ground nutmeg

Steps:

Melt Butter in large, heay saucepan. Add onion, garlic, chili. Saute unitl onion is golden, about 8 minutes. Add allspice, cinnamon, and sugar. Cook 30 seconds, stirringn to blend flavoirs. Scrape into blender or food processor. Add a little of the chicken broth and puree until smooth. Add pmpkin and blend well. Return to pot. Stir in remaining chicken broth. Bring to boil over med-high heat. Reduce heat to med-low. Cover and simmer to blend flavours, about 30 minutes. Just before serving, thin soup with coconut milk to desired consistency. Season to taste with salt and pepper. Heat through without bringing to boil. Ladel soup into bowls and sprinkle with coconut and nutmeg. Serve.