Thai Pumpkin Bisque

dawnie2u's Note:

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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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

Directions:

1. 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.
2. Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
3. Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
4. Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
5. Ladle into soup bowls and garnish with a dollop of sour cream, if desired.

Reviews

[Chef #991214]

Very tasty! My family enjoyed it and it disappeared very quickly.

[cookiedog]

I needed to use some leftover pumpkin and this recipe was just perfect. So simple to put together and with ingredients I already had on hand. It's easy enough to make on a busy day after work and breaks the routine of boring food. I upped the amount of pepper flakes by quite a bit and we thoroughly enjoyed this Bisque.

[Sauce Lover]

This soup is very easy and tasty too. I used chicken broth instead of vegetable broth and I used more like four garlic cloves. I thought it needed something else after I used my hand mixer, so I added about 2 tablespoons of mild curry powder. Delicious!