THAI PUMPKIN BISQUE

Thai Pumpkin Bisque image

This soup is a delightful change of pace for the holidays. If you omit the sour cream garnish, this recipe is Vegan which is always nice to offer to those guests who are vegetarians.

Provided by dawnie2u

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, chopped
1 teaspoon olive oil
32 ounces canned pumpkin puree
1 inch piece fresh gingerroot, peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon sesame oil
13 1/2 ounces unsweetened coconut milk
1 bunch fresh cilantro leaves, chopped

Steps:

In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes.
Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

Nutrition Facts : Calories 208.6, Fat 18.6, SaturatedFat 13.4, Sodium 439.4, Carbohydrate 10.4, Fiber 2.7, Sugar 3.5, Protein 4.1

*** Explore more Thai Pumpkin Bisque Recipes »

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