I am all about pumpkin desserts, but recently I tried something new: a pumpkin soup.
This Spicy Pumpkin-Coconut Bisque recipe can be found in The Pumpkin Pie Spice Cookbook.
The taste and texture of the soup is similar to butternut squash or tomato soup. It is savory rather than sweet.
The dish overall is simple to make and didn’t require a trip to any specialty stores.
Because I don’t have a handheld immersion blender, I had to transfer the hot soup into a regular blender in batches which was slightly nerve-wracking and messy.
However, everything else worked out fine. I made this recipe exactly as it appeared in the book, except for adding just a little salt right at the end of cooking time.
Warning: this soup is very pumpkin-y! You must truly love the taste of pumpkin to enjoy it.
Spicy Pumpkin-Coconut Bisque
- 1 tbsp. butter
- 1 large onion, chopped
- 1 or 2 large garlic cloves, minced
- 2 cups strong chicken or vegetable broth
- 2 cans pumpkin puree (14 ounce cans)
- 1 can regular coconut milk (14 ounce can)
- 2 tbsp. orange or lemon juice
- 2 tsp. ground ginger
- 2 tsp. pumpkin pie spice
- 2 tsp. chili powder
- Optional garnish: chopped chives, parsley, cilantro or pumpkin seeds
- Melt butter in a large pot over medium heat. Add onion and garlic and stir until softened.
- Add the broth to the onions and garlic and cook 2-3 minutes.
- Stir in the pumpkin, coconut milk, orange juice, ginger, pumpkin pie spice and chili powder. Bring the soup to a simmer and cook until heated through, about 5-7 minutes.
- Pour soup into a blender in batches and puree until completely smooth. You can also use a stick blender to puree soup in the pot.
- Return the soup to the pot, bring to a simmer and cook another 10 minutes.
Follow reporter Lydia Sheaks on Twitter at @LydiaSheaks