Thai Pumpkin Bisque

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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.