Pumpkin Coconut Bisque

Serves 8
 
2 tablespoons extra-virgin olive oil
1 1/2 cups diced sweet onion
1 clove garlic, minced
1 teaspoon ground ginger
2 teaspoons curry powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Sea salt
Freshly ground black pepper
3 cups pumpkin puree (fresh or canned)
1/4 packed cup brown sugar
4 cups vegetable (or chicken) stock
14-ounces coconut milk (canned is fine)

Toasted pumpkin seeds, for garnish
Fresh cilantro leaves, for garnish
Grated coconut


Heat olive oil in a large heavy pot, over medium-hot heat. Add onions and cook until tender, four to five minutes. Add garlic and ginger, stirring and stirring for about one minute. Stir in curry, cinnamon, nutmeg, cloves. Add a little salt and pepper. Stir in pumpkin puree and brown sugar. Whisk in vegetable or chicken stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until it simmers. Serve in bowls and garnish with toasted pumpkin seeds, fresh cilantro and/or sprinkle grated coconut. 

This recipe is shared October 14-18, 2019
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Ro's recipes are sponsored by Banks Market
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