Curried Coconut Pumpkin Bisque
Serves: Serves 4-6
 
Ingredients
  • 1½ T. Coconut Oil
  • 1.5 lb. Fresh Pumpkin(Sugar pie pumpkins work great!), diced
  • 3 small Carrots, diced
  • 1 Celery Stalk, diced
  • 1 small Onion, diced
  • 1 small apple(any sweet/tart apple will do), diced
  • 1 t. Coarse Salt
  • 1 t. fresh Ginger, grated(I use a microplane)
  • 1 Garlic Clove, minced
  • ½ t. ground Coriander
  • 2 t. Red Curry Paste
  • 2 pinches White Pepper
  • 3½ C. Vegetable Broth
  • 1 C. Coconut milk
Instructions
  1. Heat the coconut oil on medium/high in a medium stock pot.
  2. Add the diced pumpkin to the oil and sauté for 2 minutes.
  3. Add the carrot, celery, onion, apple, and salt and sauté with the pumpkin for 5 minutes.
  4. Add the ginger, garlic, coriander, white pepper, and red curry paste to the pot and sauté for 1 more minute.
  5. Reduce the heat to medium/low and pour in the vegetable broth.
  6. Cover the pot with a lid and allow the soup to simmer for 30 minutes, or until all the vegetables are tender.
  7. Remove from the heat and allow to cool for at least 20 minutes.
  8. Working in batches, if needed, transfer the soup to a blender and puree the broth and vegetables until they are perfectly smooth.
  9. Add the pureed soup back to the stock pot and bring back to a simmer.
  10. Add the coconut milk to the soup and check the seasonings.
  11. Add more salt if needed.
  12. Serve hot!
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2013/10/21/curried-coconut-pumpkin-bisque/