Pumpkin Coconut Bisque

Name: Pumpkin Coconut Bisque
Ingredients: 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

13 ingredients

1 steps

Ingredients

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

Directions

1

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.