Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
- Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes.
- Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
- Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
- Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
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!
Very tasty! My family enjoyed it and it disappeared very quickly.
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.