Thai Pumpkin Bisque

READY IN: 30mins
Recipe by dawnie2u

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.

Top Review by Lil'baker

Wow -- I'm surprised this recipe doesn't have more reviews. It's crazy-good. We don't eat onions, so I just added more celery. Also stirred in a little curry and topped each bowl with chopped shrimp tossed in sesame oil to give the soup a burst of protein. If you use PB2 in place of the peanut butter, it's even low-fat! Will be making this again and again -- it's as easy as it is delicious. Thanks for sharing!

Ingredients Nutrition

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.

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